Put the finely grated carrots in a large glass or ceramic bowl. Add the fresh pineapple pieces and roughly chopped raisins on top. Leave them untossed while you make the dressing.

In a glass measuring cup or small bowl, whisk the cold-pressed olive oil, grated ginger, fresh lemon juice, raw honey, and sea salt until the dressing is pale gold and lightly cloudy, the ginger is suspended, and no heavy honey ribbon remains at the bottom.

Pour the dressing over the carrots, pineapple, and raisins. Toss from the bottom until the fruit is distributed and every carrot shred looks lightly glossy, with no deep puddle of plain oil or honey below the salad.

If using mint or tarragon, scatter the leaves over the salad and toss once more.

Serve immediately, or cover and refrigerate until needed. Toss from the bottom again before serving.