Italo and Sri Lankan Salad

Ingredients

 * 1 leek, trimmed to ¼ inch of green part
 * 1 pineapple, peeled and quartered lengthwise
 * 1 napa cabbage (about 1 pound), cored
 * ½ lb carrots, peeled and cut into 1½ inch matchsticks
 * ¼ cup olive oil
 * 1 tsp salt

Directions

 * 1) 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 1½ inch matchsticks. Put them in a large bowl.
 * 2) Cut woody core from each quarter of pineapple and discard. Cut each quarter into matchsticks. Add to bowl.
 * 3) Cut cabbage into thirds crosswise. Finely dice. Add to bowl.
 * 4) Add carrots, olive oil and salt to bowl. Toss and serve at room temperature.
 * 5) The salad will keep in a tightly covered container in refrigerator for up to 3 days.