Grate the cabbage and then grate the carrots, not too finely. Next, grate the onion or put it in a food processor, drain the excess liquid, and set it aside. Lightly salt the cabbage, mix a little to wilt it, and then put all the ingredients together in a bowl.

Mix the 4 tablespoons of mayonnaise, 4 tablespoons of Greek yogurt, 3 tablespoons of vinegar, 3 teaspoons of mustard, 3 teaspoons of sugar, pepper, and 1/2 cup of milk. Combine the dressing with the salad, add 2-3 finely chopped green onions, check the salt and pepper, and refrigerate for a few hours to let all the flavors meld with the cabbage.

If you want, you can replace the vinegar with lemon juice. You can also add apple pieces or corn to the salad. It tastes much better if consumed the next day. It pairs perfectly with grilled meats and in sandwiches. Before serving, drain any excess liquid from the dish and serve the salad dry. Enjoy!