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

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In large bowl, toss together carrots, cabbage, pineapple and walnuts.

In small bowl, stir together remaining ingredients including reserved pineapple juice. Pour dressing over slaw; toss gently. Cover and refrigerate 2 to 24 hours.