Something I made recently that I liked so much I made it again today: carrot pineapple raisin salad. I got the recipe out of Nourishing Traditions (which is not raw).

I grate about 4-5 carrots, finely chop about 2 cups of fresh ripe pineapple, add around 1/2 cup organic raisins, and about 1/2 cup or a little more of a dressing I make by mixing 2 tsp. dijon mustard, 1 Tbl. raw apple cider vinegar, then stirring and gradually adding about 1/2 cup extra virgin olive oil. Mix all. Refrigerate at least one hour, then toss again and eat. YUM. Will last a day or two in the refrigerator.