For the dressing, place the yogurt, crushed garlic, mustard, lemon juice, salt and pepper in a small bowl and whisk until blended.
Combine the cabbage shreds and grated carrots in a salad bowl and add the dressing.
Mix well and refrigerate for at least 30 minutes to let the flavors blend and the vegetables soften.
Your no-mayo coleslaw is ready to be eaten as a salad or side dish.
Home-made yogurt can also be used for this recipe. If the yogurt is not as thick and creamy as the store-bought one, scoop the yogurt onto a cheesecloth, tie it up with a string and hang it from the kitchen tap. Wait for the water to drain completely before using.