10 New Ways to Do Up Potato Salad — Summer Soiree | FN Dish – Food Network Blog
Summer Slaw: into a large bowl, shred: a few carrots, a golden beet, a large fennel bulb, and a head of red cabbage. pour over a vinaigrette of olive oil, mustard, and apple cider vinegar. (a few table spoons of mayonnaise if you must.) mix to combine. add some green onion and season with salt and pepper. this will keep for days, but mine never lasts that long.
This Mexican cole slaw is lightened up with fresh lime juice and cilantro and takes about 5 minutes to make.