- 1 cup mayonnaise
- 1 cup full fat Greek yogurt
- 1/3 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- Juice of ½ a lemon
- 1/2 a small head green cabbage, cored and shredded
- 1/2 a small head purple cabbage, cored and shredded
- 2 large carrots, peeled and shredded
- 1 small shallot, peeled and very thinly sliced
- Salt and pepper to taste
In a large bowl, whisk the first 5 ingredients together until smooth.
Add shredded vegetables to bowl and toss until completely covered in dressing.
Season with salt and pepper to taste.