For the Dressing:

½ cup plain Greek yogurt

1 garlic clove, minced

1 teaspoon Dijon mustard

3 tablespoons olive oil

3 tablespoons lemon juice

2 tablespoons water

½ teaspoon salt

¼ teaspoon black pepper

For the Slaw:

2 cups thinly sliced kale, stems removed

2 cups thinly sliced red cabbage, core removed

1 cup shredded carrot

2 green onions, sliced


  1. In a small bowl, whisk together the Greek yogurt, garlic, mustard, olive oil, lemon juice, and water. Season with salt and pepper and stir to combine.
  2. In a large bowl, combine the kale, red cabbage, carrots, and sliced onions. Drizzle in the creamy dressing and mix thoroughly with a spoon to evenly distribute the dressing. Cover with plastic wrap and refrigerate for 30 minutes before serving.