Colorful Coleslaw - cooking recipe

Ingredients

1/4 head red cabbage, cored and thinly sliced
1/4 head green cabbage, cored and thinly sliced
1/2 red bell pepper - cored, seeded, and thinly sliced
1/2 yellow bell pepper - cored, seeded, and thinly sliced
3 tablespoons thinly sliced snap peas
1/4 cup thinly sliced Persian cucumber
1/4 cup halved cherry tomatoes
1 small onion, chopped
Dressing:
3 tablespoons red wine vinegar
2 teaspoons Greek yogurt
1 teaspoon sesame oil
1 teaspoon celery seed
1 teaspoon white sugar (optional)
garlic powder to taste (optional)
salt and ground pepper to taste

Preparation

Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.