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 (vegan Mayo to make diary free) 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.