I also got a head start on tomorrow's dinner, since this slaw I like to make tastes way better if it sits a day. I start with the zest and juice of a lemon and whisk in salt, pepper, and olive oil. Then I add a cubed avocado, a red onion sliced super-thin on the mandoline, and a bag of shredded cabbage. If I don't find it wet or flavorful enough tomorrow, I'll add a splash of rice vinegar. This is going to be served alongside swai crusted with some kind of bacon cheddar crust mix I saw on sale, and maybe some more mixed vegetables.
It's so helpful to plan two meals with a little bit of ingredient overlap when cooking for two. I may even try a little of the leftover feta in my slaw tomorrow.
