SIDE DISH

COLESLAW WITH BUTTERMILK DRESSING

Serve this tangy-sweet slaw with barbecued or grilled meat and corn bread. It is also good on sandwiches, especially fried fish.

• 1 cup mayonnaise

• 2 teaspoons fresh lemon juice

• 2 teaspoons Dijon-style mustard

• 1 cup buttermilk

• 2 tablespoons sugar

• Salt and pepper

• 1 ½ pounds cabbage, cored

• ½ pound carrots, trimmed and scraped

• 1 cup raisins (dark or golden)

In a blender or food processor, process the mayonnaise, lemon juice, mustard, buttermilk, sugar, salt and pepper to taste until smooth. Grate the cabbage and carrots into a salad bowl; add the raisins. Stir in the dressing and toss well. Chill, covered, for at least 1 hour. Makes 8 to 10 servings.

Source: Adapted from Gourmet's America (Conde Nast, 1994).

Per serving (based on 8): 317 calories (61 percent from fat), 22.4 g fat (2.6 g saturated, 3.7 g monounsaturated), 17.5 mg cholesterol, 3.4 g protein, 29.5 g carbohydrates, 3.7 g fiber, 241.2 mg sodium.

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