Athena's Summer Slaw Salad

This is another of the wonderful salads prepared by my dear friend Athena the night we had a delicious Greek dinner at her house. It took her no time at all to put it together.
Athena's Summer Slaw Salad
Athena Avramidis

1 head of cabbage, cut into thin slices (you could easily use 1 or 2 bags of cole slaw mix)
Use about 1/2 - 3/4 of the cabbage
1 (20 ounce can) pineapple chunks drain and save the juice
1/4-1/2 cup walnut halves (you can use chopped if that's what you have)
1/4 teaspoon salt
1/3 of the drained pineapple juice (from the total amount in the can)
Olive oil (about 1 -2 tablespoons)

Cut off the thick end of the cabbage. Cut the cabbage in quarters. Remove the thick piece of core from each piece. Slice the cabbage paper thin. Place the cabbage in a bowl. Add the walnuts. Add the salt. Drain the juice from the pineapple; set aside. Add the pineapple chunks to the salad. Pour in about one third of the reserved pineapple juice. Drizzle a little olive oil over the salad. Toss together. Refrigerate until ready to serve.

Here is how you make the salad:

Cut off the thick end of the cabbage
Cut the cabbage in quarters


Remove the thick piece of core from each piece

Slice the cabbage paper thin



Place the cabbage in a bowl


Add the walnuts


Add the salt


Drain the juice from the pineapple; set aside


Add the pineapple chunks to the salad




Pour in about one third of the reserved pineapple juice



Drizzle a little olive oil into the salad



Toss together



Refrigerate until ready to serve.