Carrot-Pineapple Slaw

Carrot-Pineapple Slaw

4 cups shredded carrots
2 cups shredded cabbage
1 16-ounce can crushed pineapple – drained (reserve juice)
1/2 cup chopped walnuts
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon ground black pepper

In large bowl, toss together carrots, cabbage, pineapple and walnuts. In small bowl, stir together remaining ingredients including the reserved pineapple juice. Pour dressing over slaw; toss gently. Cover and refrigerate 2-24 hours.