CRUnchy Creamy Coleslaw

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1 cup – Hung curd
1/2 cup – Finely juliened cabbage
1/4 cup – Grated carrot
1 tsp – Freshly milled black pepper
Salt to taste
1 tsp – Sugar

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Mix everything well in a bowl. Refrigerate for half an hour or overnight.
Serve it with bread. And i know you guys might laugh , but it tastes amazing as a dip with potato chips.

Do not add water even if it feels a little thick. The salt in the salad will anyways lead into sweating of cabbage and carrot. The mixture should be creamy and resemble mayonaisse.

Originally mayonaisse is used instead of hung curd. And some recipes call for both mayo and curd. But i like to keep it light and i do not like the eggy smell in coleslaw because of mayo.

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