Prepare the vegetables: remove the core from the cabbages and thinly slice. Peel carrot and cut into strips with a julienne peeler (or use a sharp knife to cut into very thin sticks if you don't have one).

Slice the spring onion into thin strips. Core the peppers and slice into thin strips.

Mix all the vegetables together in a large bowl.

Add black pepper to taste if wanted.

In a small bowl, mix Greek yogurt and mayonnaise together then add to the vegetables.

Mix together well until completely coated.

Serve immediately or store in the fridge for up to 2 days until ready to eat.