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Prep the slaw: Finely shred 4 cups cabbage and cut 2 Granny Smith apples into small dice. Add to a large bowl with 1 cup carrots (grated).
Make the dressing: In a separate bowl, whisk together 1 cup Greek yogurt, 2 to 3 tablespoons apple cider vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, ½ teaspoon salt, and pepper until smooth. Taste and adjust as needed.
Add more vinegar for a brighter, tangier flavor or a little more honey if you prefer it sweeter. The dressing should taste bold and slightly extra tangy at this stage, as it will mellow once mixed with the vegetables.
Combine: Pour the dressing over the slaw and toss well until everything is evenly coated.
Let it sit for 10–15 minutes before serving so the cabbage softens slightly and the flavors come together.