Buttermilk Coleslaw

By Hklbrries

Mary Jaskolka, Hot Springs, AR

The recipe for Buttermilk Coleslaw, sent in by Mary Jaskolka, Hot Springs, AR, is a light-on-the-sugar, light-on-the-mayo salad that's a refreshing version of a familiar favorite. "I'm from New Orleans, a Hurricane Katrina evacuee, now living in Arkansas," Jaskolka says. "My new neighbors at the apartment complex in Hot Springs love this slaw."

Ingredients

• 1 cup raisins
• 1/4 cup orange juice
• 3 tbsp fresh lemon juice
• 1 to 2 tbsp sugar or sugar substitute, such as Splenda
• 1 cup 1% low-fat buttermilk
• 1/2 cup light mayonnaise
• 1 (16-ounce) package shredded coleslaw mix
• 1/2 tsp salt
• Coarsely ground black pepper

Details

Servings 8
Adapted from americanprofile.com

Preparation

Step 1

Combine raisins, orange juice, lemon juice and sugar in a large bowl; stir to blend. Let stand 5 minutes to slightly soften raisins.

Add buttermilk and mayonnaise and stir until well blended. Add coleslaw mix and toss until well blended. Cover with plastic wrap and refrigerate 2 hours before serving. Season with salt and pepper.

Nutrition Information:
Per serving
150 calories
5 g fat
2 g protein
24 g carbohydrates
2 g fiber
310 mg sodium