A great dish from Bobby Flay!

1/4 cup apple cider vinegar
2 tablespoons finely grated red or yellow onion
1 tablespoon 2% greek yogurt
2 teaspoons Dijon mustard
2 heaping tablespoons celery seeds, lightly toasted
1 teaspoon honey
1/4 cup extra-virgin olive oil
4 cups finely shredded red and green cabbage
2 cups finely shredded kale
1 large carrot, peeled and coarsley shredded
2 green onions, dark and pale green parts, halved lengthwise and thinly sliced crosswise

Make the vinaigrette: In a medium bowl, whisk together the vinegar, onion, yogurt, mustard, celery seeds, honey, 1 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Let sit for at least 30 minutes to allow the flavors to meld.
Combine the cabbage, kale, carrots, and green onions in a large bowl, add the vinaigrette, and season with salt and pepper. Toss well to coat in the dressing. Refrigerate for at least 30 minutes and up to 4 hours before serving.
Tip: Make the dish the morning of your party to get ahead on time!