Pineapple - Walnut Coleslaw with Poppyseed

1 can crushed pineapple, drained
1 bag angel-hair coleslaw (extra-thinly sliced cabbage)
  OR 1 small or 1/2 large cabbage, cut into very thin shreds
1/3 cup walnuts

equal parts (to taste):
peanut oil or other flavorless vegetable oil
agave nectar
white wine vinegar

a sprinkling of poppy seeds

Put cabbage in a bowl. Add drained crushed pineapple. (If you've had a hard day, make a drink with the pineapple juice left over from the can - I recommend adding ice, rum, a shot of grenadine, a maraschino cherry, and a nice squeeze of lime. Aah, that's better.) Put walnuts on a pan and put them in a 225-degree oven for about 5 minutes, lightly toasting them (this intensifies the flavor and makes them more crunchy). When cool, break them up a bit and add to bowl.

In a measuring cup, mix a good shot each of peanut oil, agave nectar, and white wine vinegar. Mix together and taste (if it's not sweet enough for you, add more agave nectar; not acidic enough for you, add more vinegar).
Pour this over the slaw mixture and toss. Add a good sprinkling of poppy seeds and toss again. It's good to let this sit for a few minutes to let the flavors "meld," as my mother would say.

Unlike most slaw, this is great without salt or freshly-ground black pepper, but if you think it needs it, be my guest.

This is good alongside jerk-style grilled chicken or tofu.