7 (8 oz.) containers of plain yogurt
1 qt. Hellmanns mayonnaise
18 tbsp. Dijon mustard
2 tsp. salt
2 tsp. white pepper
2 tsp. minced garlic
5 med. zucchini, cut in julienne strips
5 med. heads white cabbage, shredded
4 med. heads red cabbage, shredded
8-10 white radishes, sliced thin
7 tbsp. minced parsley
1 c. green onion tops (or chives)

Mix together yogurt, mayonnaise, wine vinegar, mustard, salt, white pepper and garlic. Pour over vegetables; mix well and chill before serving.