Shred or chop the vegetables and assemble them in the bowl.
In another bowl, add all the ingredients given under "dressing."
Using a spoon or hand whisk, mix them.
Just before serving, add the dressing to the vegetables.
Mix gently and serve.
Adjust the dressing ingredient measurements according to your preference. Sugar is optional.
You can always make the dressing with mayo. And if you are looking for a vegan version of the cabbage coleslaw- then opt for vegan mayo. Skip honey mustard and use Dijon mustard instead. Make sure you are using raw/vegan sugar.
Mix the dressing and the vegetable just before serving to maintain the crispiness.
Make sure to use unflavored plain yogurt for this recipe. I used skimmed yogurt. Full fat yogurt works well too.
I went with a 1:1 ratio of green cabbage to purple cabbage. But you can adjust the measurement. Also instead of red/yellow/white onion, you can use shallots or green onions.