• 2 cup(s) chopped braeburn apple (about 1 large apple)
• 1 cup(s) chopped peeled bartlett pear (about 1 pear)
• 1 cup(s) raisins
• 3 tablespoon chopped walnuts
• 16 ounce package cabbage-and-carrot coleslaw
• 1 cup(s) low-fat mayonnaise
• 1 cup(s) low-fat buttermilk
• 1 teaspoons grated lemon rind
• 2 tablespoon fresh lemon juice
• 1 teaspoons salt
• 1 teaspoons freshly ground black pepper

Combine first 5 ingredients in a large bowl.
Combine mayonnaise, buttermilk, rind, juice, salt, and pepper, stirring well with a whisk. Drizzle mayonnaise mixture over cabbage mixture, and toss to coat. Cover and refrigerate 30 minutes.