Recipe By: N. Jay Sorensen, RD
Serving Size: 10 Preparation Time: 0:15
2 cups braeburn apple — chopped
1 cup bartlett pear — chopped
½ cup raisins
3 tablespoons chopped walnuts
16 ounces packed cabbage and carrot coleslaw
½ cup low-fat mayonnaise
½ cup low-fat buttermilk
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
Combine first 5 ingredients in a large bowl.
Combine mayonnaise, buttermilk, rind, juice, salt, and pepper, stirring well with whisk. Drizzle mayonnaise mixture over cabbage mixture, and toss to coat. Cover and refrigerate 30 minutes.