Peel and cut the rutabaga into thin strips. Slice the tart apples, and shred the carrots and red cabbage to create a beautiful medley.

In a large mixing bowl, combine the rutabaga, apples, carrots, and red cabbage. Toss gently.

In a separate bowl, whisk together the Greek yogurt, cider vinegar, and honey until smooth.

Pour the dressing over your veggie mix. Toss gently until all the vegetables are well coated.

Refrigerate the slaw for at least one hour before serving.