Source: dLife

A crunchy, sweet summer coleslaw.

Servings

4 cup shredded carrots
2 cup Cabbage, cooked, drained, shredded
16 oz Pineapple, crushed, with juice, canned , drained, reserve juice
0.5 cup chopped walnuts
0.5 cup mayonnaise
2 tbsp sugar
2 tbsp cider vinegar
0.5 tsp black pepper

1 In large bowl, toss together carrots, cabbage, pineapple and walnuts.
2 In small bowl, mix remaining ingredients including reserved pineapple juice.
3 Pour dressing over slaw; toss gently.
4 Cover and refrigerate for at least two hours.

A refreshing recipe to serve with barbeque.