Cole Slaw with Buttermilk Peanut Dressing or agave nectar raw or roasted, salted thinly sliced drained chopped to taste 1. DRESSING: In a medium bowl whisk mayonnaise, buttermilk and peanut oil together. Stir in both vinegars, honey, onion powder, salt, pepper and peanuts. Add milk to mixture if dressing is too thick - it should be thick, but thin enough to pour. Stored in the refrigerator, the dressing will keep for about 5 days. 2. SALAD: In a large bowl combine the sliced or shredded cabbage, drained pineapple, cilantro and seasonings. Add dressing and toss until thoroughly mixed. Taste and add more dressing if needed. Serve or refrigerate. May be made several hours ahead. May garnish with additional chopped peanuts and cilantro, if desired. Original recipe came from Blackberry Farm in Walland, Tennessee The dressing may also be made for a green salad (more lettuces than vegetables) and garnished with diced honeydew melon and a copious amount of blackberries. Nutrition info is incorrect because you don't use all the dressing. Per Serving (excluding unknown items): 479 Calories; 45g Fat (78.9% calories from fat); 9g Protein; 18g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 369mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.