Cabbage Slaw with Cornichon Pickles

Begin by adding Greek yogurt, mayonnaise, pickle juice, organic ground garlic, sea salt and fresh ground black pepper to a bowl and whisk until smooth.

Dice celery stalk into bite-sized pieces. Add pre-cut cabbage and carrot coleslaw mix and diced celery to a larger bowl. Pour the dressing over the top of the mix and toss until all vegetables are covered.

Let the mixture rest for about 10 minutes so the vegetables can begin to absorb the dressing. Stir one more time. Garnish with a few of the spicy Cornichon pickles, serve and enjoy.