In the small bowl, scoop in 2 tablespoons of Greek yogurt. Add 7 tablespoons of mayonnaise next. Sprinkle in a pinch of black pepper, 1 teaspoon of onion powder, and 1/2 teaspoon of garlic salt. Use a whisk or spoon to mix everything until it’s smooth and creamy. I always taste it to see if it needs a bit more pepper. Set the dressing aside.

Take your half head of green cabbage and cut out the tough core. Place it flat-side down on a cutting board. Use a sharp knife to slice it into thin shreds, or use a food processor with a shredding blade for speed. I find shredding by hand gives me more control. Add the shredded cabbage to the large bowl.

Do the same with the half head of red cabbage. Remove the core, slice it thinly, and add it to the large bowl with the green cabbage. The mix of colors looks so pretty already!

Peel your small carrot and shred it using a box grater or food processor. I like to use the medium holes on the grater for nice, thin strands. Toss the shredded carrot into the large bowl.

Take 1/4 of a white onion and slice it as thinly as you can. Thin slices blend better and won’t overpower the dish. Add them to the bowl with the veggies.

Cut 1/4 of a red bell pepper and yellow bell pepper into thin strips. I make sure they’re about the same size as the cabbage shreds for a uniform texture. Add them to the large bowl.

Pour the creamy dressing over the veggies in the large bowl. Use a big spoon or tongs to toss everything together. Make sure all the veggies are coated evenly with the dressing. I love watching the colors mix as I stir!

Give the coleslaw a quick stir before serving. Spoon it into a serving dish or pile it onto plates. It’s ready to enjoy with your favorite meal!