4 cups shredded carrots
2 cups shredded cabbage
1 crushed pineapple
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. Pour dressing over slaw; toss gently. Cover
and refrigerate 2-24 hours.