A non mayo based slaw works. I use a lime and OJ based one that is light and crisp. Just toss it on the plate, rather than in a bowl, and you can store cabbage and dressing seperatel. It will be fine the next day. Through in a little mango or heart of palm (well rinsed if its canned) or stirps of jicama for something a little different, but still carribean in theme.Its cheap easy and different.
FQ13
PS I will post a couple of recipies if you want, but basically, its just a vingerette that uses citrus rather than vinegar for the acid and a light oil like canola rather than evoo for the base. A little cilintro is also nice. The key is light and crisp for a hot summer day and perfect with red stripe or kalick.