- 1/2 Cup plain non-fat Greek yogurt
- 2 Tablespoons Dijon mustard
- 2 Teaspoons mayonnaise
- 2 Teaspoons fresh lemon juice
- Bag of classic slaw (shredded cabbage)
- 1/2 Teaspoon celery seed
- kosher salt and black pepper
Whisk together yogurt, mustard, mayonnaise, and lemon juice in a large bowl. Add the slaw mixture and toss well to combine. Season with celery seed, salt, and pepper. Cover and refrigerate for 2 to 24 hours. Bring to room temperature before serving.