You can experiment w/the mayo...sometimes I mix in yogurt w/mayo to cut down on the fat. The other day I didn't have any fresh lemons on hand (we used them all for the lemonade) so I used some of the lemonade LOL. DH always cracks up at how I "improvise." Sometimes I get myself into real trouble that way.
When I make my coleslaw, I usually try to use both green and red cabbage and add some grated carrots as well for greater color and nutrition. I also like chives in almost everything and some green onions. I had some beet tops on hand so I chopped up the greens and added that as well. DH doesn't like celery so I don't put it in my coleslaw or potato salad. His grandma uses chopped apple, so that's what I use instead. I do throw a sprinkling of celery seed in w/my coleslaw, but he doesn't notice. DD loves it and it's a very nutritious salad.
Another thing I discovered--fresh nutmeg. I purchased a couple of nutmeg "seeds" from the bulk spice section at my store. (It's amazing what is available out there if you take time to look...the operative word being "time" LOL) When I need a little nutmeg, I just grate it into my recipe. I have one of those microplane fine graters that I also use to grate orange or lemon skin. Freshly-grated nutmeg is so fragrant!
Don't know if I shared anything new, but I hope it helps someone.
