- Combine the cabbage, carrot and green onions in a large bowl, and toss to combine.
- In a separate bowl, whisk together yoghurt, lemon juice, vinegar, honey, mustard celery salt, and a pinch of salt and pepper until combine. Taste, and season with extra salt and pepper if needed.
- Pour the yoghurt mixture into the cabbage mixture, and toss until evenly combined.
- Serve immediately, or cover and refrigerate for up to 4 hours.