Everything I want to make right now is white: traditional cole slaw, tzatziki.... OK, I guess that's it.
A smart thing I did yesterday: I was making an "Asian" cole slaw, and grated up the whole (small) cabbage (and carrot and onion), and kept it separate from the sauce, except for the portion I was eating. Which was good! Because I didn't like it that much, so now I can make mayo/vinegar slaw, and use the sauce for dipping dumplings or whatever.