Makes 4 servings. This salad keeps up to 3 days when refrigerated.
Approximate prep time: 15 minutes
- 1/2 head red cabbage, shredded
- 1/2 small pineapple, diced
- 1 cup hazelnuts, chopped
- 2 Tbs olive oil (optional)
- Combine cabbage and pineapple. Drizzle with olive oil (optional).
- Store salad up to three days. Top with hazelnuts right before serving.
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