14-oz bag store-bought cole slaw mix, or 14 oz shredded mixed red and green cabbage
1/4 cup plain Greek yogurt (I use Fage 0%)
2 Tbsp mayonnaise
2 Tbsp Cowboy Ketchup (or your favorite barbecue sauce)
1/4 tsp hot sauce
Juice of 1/2 lime
Pinch of kosher salt
Rinse the cole slaw mix under cold water; drain, and dry in a salad spinner. Set aside.
In a large mixing bowl, combine remaining ingredients, adding more lime, hot sauce and salt to taste. Add the cole slaw mix to the bowl, and toss to coat all of the cabbage with the dressing.
Let the cole slaw sit at room temperature for 15 minutes, or up to two days in the refrigerator. Toss right before serving.