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Carrot & Pineapple coleslaw

4 cups of shredded carrots
2 cups of shredded cabbage
one 16 ounce can of crushed pineapple, drained (reserve juice)
1/2 cup of chopped walnuts
1/2 cup of mayonnaise
2 tablespoons of sugar
2 tablespoons of cider vinegar
1/2 teaspoon of 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.

 

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