Ingredients

• Vegetables:
  • 2 cups shredded purple cabbage
  • 2 cups shredded green cabbage
  • 1 cup grated carrot
• Dressing:
  • 1 cup curd (plain yogurt)
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

1. Prepare the Vegetables:
   • Shred the purple cabbage and green cabbage finely.
   • Grate the carrot.
   • Combine the shredded cabbage and grated carrot in a large mixing bowl.
2. Make the Dressing:
   • In a medium bowl, whisk together the curd, olive oil, apple cider vinegar, honey, and minced garlic.
   • Season with salt and freshly ground black pepper to taste.
   • Whisk until the dressing is smooth and well combined.
3. Combine and Mix:
   • Pour the dressing over the shredded vegetables.
   • Toss well until the vegetables are evenly coated with the dressing.
4. Chill and Serve:
   • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
   • Give the coleslaw a good stir before serving.
5. Enjoy:
   • Serve the coleslaw chilled as a side dish or enjoy it on its own for a light and refreshing salad.

This coleslaw pairs perfectly with grilled meats, sandwiches, or as a standalone dish. The creamy curd dressing with a hint of sweetness from the honey and the tang from apple cider vinegar makes this coleslaw a delightful addition to any meal. Enjoy!

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