Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 leek, trimmed to 1/4 inch of green part
- 1 pineapple, peeled and quartered lengthwise
- 1 Napa cabbage (about 1 pound), cored
- 1/2 lb carrots, peeled and cut into 1 1/2 inch matchsticks
- 1/4 cup olive oil
- 1 tsp salt
Directions
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 1 1/2 inch matchsticks. Put them in a large bowl.
Cut woody core from each quarter of pineapple and discard. Cut each quarter into matchsticks. Add to bowl.
Cut cabbage into thirds crosswise. Finely dice. Add to bowl.
Add carrots, olive oil and salt to bowl. Toss and serve at room temperature.
The salad will keep in a tightly covered container in refrigerator for up to 3 days.
Category:Sri Lankan Recipes
Category:Sri Lankan Salads