In a large mixing bowl, combine the shredded cabbage, carrots, and apple.

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

Pour the dressing over the slaw mixture and toss until evenly coated.

Let the slaw chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.