Once you have made coleslaw, potato salad is really the same thing but with cooked and cooled potatoes instead of cabbage. You can use all the same variations you would use with your slaw with potatoes! I paired this potato salad with air-fried, bone-in, skin-on bbq chicken.

I super love this Bentgo salad container from Macy’s! It has space for everything, including a salad dressing container and a little spoon/fork attached that clips into the top. They are on sale right now too! I got the pink one for me and the light green color for my husband. This is my quick to-go recipe when I don’t have time to pack a lunch.

Coleslaw has become one of my favorite recipes to make. I always make it a little bit differently, and it has become a family favorite. The basics of the recipe include cabbage and primal kitchen mayo, which is made with avocado oil. From there, you can add a number of vegetables like carrots, radishes, onions, pickles, cucumbers, bell peppers, or broccoli, fruit like tomatoes, apples, or grapes, spices like cayenne, cumin, ginger, or garlic, and fresh herbs like basil, parsley, or dill.

This recipe might be my favorite! I love that it is colorful, refreshing, and easy to make. To top it off, the kelp noodles are full of vitamin A and K, along with minerals like iodine, magnesium, calcium, and iron.