This salad keeps up to 3 days when refrigerated.
Recipe makes 2 servings.
Approximate Cook Time: 15 minutes
|1/2||head(s)||cabbage(s), red, shredded|
|2||tablespoon(s)||olive oil, (optional)|
- Combine cabbage and pineapple. Drizzle with olive oil (optional).
- Store salad up to three days. Top with hazelnuts right before serving.