Step 1

Finely chop/shred the cabbage using a knife, mandoline or food processor . Shred carrots using a grater, mandoline slicer or food processor.  Finely Chop green onions with a sharp knife.

Step 2

Add red and green cabbage to a large mixing bowl. Top with 1 teaspoon of salt. Mix well. Allow cabbage to sit for 15 minutes. The salt will draw out the water and help avoid soggy coleslaw. Use a paper towel to remove any excess moisture.

Step 3

In a small mixing bowl, combine yogurt, mayo, dijon, vinegar, sugar, celery seeds and pepper. Mix well.

Step 4

Add carrots, green onions and dressing to the large mixing bowl filled with salted cabbage. Toss to coat. Add additional salt and pepper to taste.  Chill in refrigerator for a minimum of 2 hours before serving.