Finely shred about 4 cups of green cabbage and place it in a large mixing bowl.

Core and julienne 1 red apple and 1 green apple, then add them to the mixing bowl.

Incorporate ½ cup of dried cranberries, ½ cup of chopped toasted pecans, and 2 sliced green onions into the bowl.

In a separate bowl, whisk together ½ cup of Greek yogurt, ¼ cup of mayonnaise, 3 tablespoons of apple cider vinegar, 2 tablespoons of honey, and 1 tablespoon of Dijon mustard until smooth.

Season the dressing with salt and pepper to taste, whisking until fully incorporated.

Pour the dressing over the cabbage and apple mixture, using a spatula to toss everything until well-coated.

Cover the bowl and refrigerate the coleslaw for at least 30 minutes.

Before serving, give the coleslaw a gentle toss and adjust seasoning if desired.