Carrot & Pineapple Slaw - Weekend recipe

This week I learned that pineapple is especially good for you in controlling blood sugar, so when I found this recipe I decided to try it.  There is still snow on the ground here, so I purchased the cilantro from the local store and left out the Pineapple sage, because that lost its leaves months ago and is still recovering on the window ledge!

Carrot & Pineapple Slaw (Serves 8) 

2 pounds carrots, shredded

2 cups pineapple, cut into 3/4-inch pieces

1/2 cup roasted salted peanuts, chopped

1/4 cup lime juice

2 tablespoons canola oil

1 cup torn cilantro leaves

1/2 cup pineapple sage leaves (optional)

salt and black pepper

Directions:

Toss together the carrots, pineapple, peanuts, lime juice, canola oil, 1 teaspoon salt, and ½ teaspoon pepper. Refrigerate for up to 8 hours. Just before serving, toss with the cilantro.