Wash cabbage and carrot properly. Slice cabbage very thin using a sharp knife. Grate the carrot finely. This helps create a soft and crunchy coleslaw texture.

Place shredded green cabbage, red cabbage and grated carrot into a large bowl. Mix gently using your hands or spoon so everything spreads evenly.

In a small bowl, add mayonnaise, yogurt, mustard, vinegar, sugar, lemon juice, salt and pepper. Whisk well until smooth and creamy without lumps.

Pour the dressing over the vegetables. Toss gently so all pieces are coated well. Do not press too hard, or vegetables may lose their crunch.

Cover the bowl and place it in the fridge for at least 30 minutes. This helps flavors blend and gives the best fresh taste.