Ingredients Edit

Directions Edit

  1. Cut leek in half lengthwise and rinse in a bowl of water, lifting pieces up and down to make sure all grit is removed. Rinse under running water. Drain on paper towels and pat dry. Cut leek into 1½ inch matchsticks. Put them in a large bowl.
  2. Cut woody core from each quarter of pineapple and discard. Cut each quarter into matchsticks. Add to bowl.
  3. Cut cabbage into thirds crosswise. Finely dice. Add to bowl.
  4. Add carrots, olive oil and salt to bowl. Toss and serve at room temperature.
  5. The salad will keep in a tightly covered container in refrigerator for up to 3 days.

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