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Serves 8

• 4 cups shredded carrots
• 2 cups shredded cabbage
• 1 16-oz. can crushed pineapple, drained, reserving 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 reserved pineapple juice.

Pour dressing over slaw; toss gently.

Cover and refrigerate 2-24 hours.

Serving Suggestions
A break from traditional slaw, this fruit and vegetable combo is a pairing you are sure to enjoy.

Nutrition Facts
Calories 217 calories; Protein 2 grams; Fat 15 grams; Sodium 96 milligrams; Cholesterol 8 milligrams; Saturated Fat 2 grams; Carbohydrates 18 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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