Finely shred the green cabbage and place it in a large mixing bowl.

Core and julienne both the red and green apples, then toss them into the bowl with the cabbage.

Add the dried cranberries and chopped toasted pecans to the mixing bowl and stir gently to combine.

In a separate bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth.

Season the dressing with salt and pepper to taste.

Pour the dressing over the cabbage mixture and toss thoroughly to coat.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Toss gently before serving and check seasoning, then enjoy your coleslaw chilled.