Coleslaw with Creamy Dill Dressing

1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.