OK, I'm not known for following recipes -- I tend to just throw stuff together and, luckily, it tends to come out rather well.
Tonight, I'm making a coleslaw to have with some spicy leftover Indian. I'd like it to be on the tangy side, to cut through the richness of the Indian sauces, and not too heavy on mayo.
For the creamy part, I have Fage, sour cream, and crème frâiche (and yes, mayo)
for the tangy -- lemons, lime, white wine vinegar or white balsamic
some fresh chives, and perhaps some mustard. I was thinking of just combing a bunch of those and see what happens, but I am guessing some of you have an opinion....
danke schön :-D
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