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Finely shred 4 cups cabbage and cut 2 Granny Smith apples into small dice. Add to a large bowl with 1 cup carrots (grated).
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.
Pour the dressing over the slaw and toss well until everything is evenly coated. Let it sit for 10–15 minutes before serving.