Coleslaw with Pineapple

For the slaw with pineapple, clean the white cabbage and cut into thin strips. Drain the pineapple pieces and collect the juice. Wash the leek and cut into thin rings.

Wash the apple, remove the core and cut into small cubes. Place the white cabbage strips, leeks, pineapple and apple pieces in a large bowl.

Combine oil, lemon juice and pineapple juice and season with salt and pepper. Then pour the dressing over the slaw and mix well.

Cover the bowl with plastic wrap and place in the refrigerator for about 1 hour to allow everything to infuse well. Just before serving, sprinkle the slaw with pineapple with chives.

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