Whisk together the low-fat yogurt, Dijon mustard, water, low-fat mayonnaise, and lemon juice in a large bowl until well combined.


The coloring should be even throughout, with no visible streaks of mustard.
The consistency should also be even.
 Taste test the dressing using a clean spoon. If it tastes bland, you could add salt and pepper according to your own preferences.


You could also add about 1/2 tsp (2.5 ml) dill seeds as well, for additional dimension.
This recipe has a lot of liquid ingredients, so you should proceed with caution when adjusting the amounts to avoid creating a runny dressing.
 Cover with plastic wrap and refrigerate until ready to serve.


Fold your coleslaw mix into the dressing, thoroughly coating all the vegetables with dressing.
Combine the dressing ingredients.
Taste and adjust seasonings as needed.
Chill until ready to use.
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