In a large bowl, mix together the shredded green cabbage, red cabbage, and grated carrots. Ensure everything is well distributed for a vibrant, colorful mix.

In a separate bowl, whisk together the Greek yogurt, light mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth and creamy.

Add the salt and black pepper to the dressing, adjusting to your taste preferences.

Pour the dressing over the vegetable mix and gently toss everything together.

Let the coleslaw chill in the fridge for at least 30 minutes before serving.