Fireworks Slaw With Tangy Cilantro Yogurt

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2 cups finely shredded green cabbage

1 cup finely shredded red cabbage

3/4 cup shredded or julienne carrots

3/4 cup julienne red or multi colored sweet peppers

1/2 bunch cilantro, leaves washed and coarsely chopped

1/2 cup cider vinegar

2 tablespoons sugar

3/4 cup Stonyfield Whole Milk Plain Yogurt

1 teaspoon Dijon mustard

1/2 teaspoon celery seed

1 tablespoon canola oil

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

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