Grate the carrots with a box grater, and set aside. In a small bowl whisk together the coconut oil, vinegar, honey, ginger, cinnamon, and pepper. Add the carrots, pineapple, collards, and raisins, and mix thoroughly. Refrigerate, but before serving, let the salad stand at room temperature for 15 to 20 minutes.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.