Espresso and Lime

1 In a large bowl, combine the thinly sliced purple cabbage, red onion and rainbow chard stems
2 In a small bowl, whisk 1/4 cup of extra virgin olive oil, 1/4 cup of Greek yogurt or crema , 2 tablespoons of fresh citrus juice, 2 tablespoons of rice wine or apple cider vinegar, 1 tablespoon of granulated sugar, 1/2 teaspoon of salt, 1/2 teaspoon of celery salt and 1/4 teaspoon of black pepper
3 Add the dressing into the slaw and toss to combine
4 Serve immediately or chill in an airtight container