You don’t need mayonnaise to make a creamy coleslaw — this slaw’s milky dressing is made from buttermilk, honey and canola oil. Serve it as a side with barbecued meat or on top of a pulled pork sandwich.

Yield: Makes 4 cups.



  • 1/4 cup buttermilk
  • 2 1/2 tbsp canola oil
  • 1 tbsp sliced green onion
  • 1 tbsp white wine vinegar
  • 1 tbsp liquid honey
  • 1 tsp Dijon mustard
  • 1/2 clove garlic, finely chopped
  • 2 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage


  1. To prepare dressing, whisk together buttermilk, oil, green onion, vinegar, honey, mustard and garlic until blended.
  2. Combine green and red cabbage in a bowl. Add dressing and toss to coat. Cover and refrigerate for 30 minutes before serving.
Nutritional analysis per 1/4 cup:


31 calories, 2.3 g fat, 0.4 g protein, 2.6 g carbohydrate, 0.4 g fibre, 16 mg sodium


If desired, 4 cups store-bought coleslaw mix may be used instead of the green and red cabbage.