Cut the cabbage into quarters, remove the hard stem, chop it, and rinse in a colander under running water. Then, soak it for 20 minutes in a bowl with water and a splash of vinegar. After soaking, rinse it again under running water.

Cut the carrot (washed and peeled) into very thin julienne strips. Then chop the onion, mix them together, and set aside. It's important to have thin strips so the salad is crunchy but not too heavy.

For the dressing, mix the yogurt (I use plain soy yogurt), mayonnaise, vinegar, lemon juice, sugar, salt, and pepper in a bowl. Mix until smooth. If not using yogurt, add more mayonnaise. Optionally, you can add a teaspoon of Dijon mustard.

Add the dressing to the vegetables, mix, and let it rest for at least an hour in the refrigerator, covered with plastic wrap.