Recipe: Carrot-Pineapple Slaw (using cabbage and walnuts)

CARROT-PINEAPPLE SLAW

4 cups shredded carrots
2 cups shredded cabbage
1 (16 ounce) can crushed pineapple, drained, juice reserved
1/2 cup chopped walnuts
1/2 cup low fat 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.

Makes 8 servings
Source: National Pork Producers Council