Savannah Slaw

1/2 cup light mayonnaise
1/2 cup buttermilk
1/3 cup red-wine vinegar
1/3 cup sugar
1 tsp. salt
1/2 tsp. pepper
2 bags (16 oz. each) coleslaw mix
2 red apples, cored and sliced
2/3 cup chopped pecans (optional)

In a bowl, whisk together mayonnaise, buttermilk, vinegar, sugar, salt,
and pepper. Stir in coleslaw mix and apples. Place pecans in a skillet and
toast over medium heat until lightly browned. Just before serving, toss
pecans into coleslaw. Makes 10 servings.

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