Coleslaw with Greek Yogurt Poppyseed Dressing

In celebration of an unseasonably warm Groundhog Day, what better than a barbecue?

The guests brought the meat, but I put together a potato salad and a coleslaw. (It worked out perfectly for us, but why, I wonder, do these quintessential summer side dishes rely on potatoes and cabbage, those most wintery of CSA staples?)

The potato salad was our old-fashioned Gourmet standard. (The secret is tossing the hot potato pieces with cider vinegar; this time I added lemon zest.)

I went looking for a good old-fashioned coleslaw recipe to go with it, but had some trouble finding one that wasn't too similar to potato salad. Mark Bittman doesn't dignify the standard in How to Cook Everything (he gives a spicy no-mayo coleslaw instead). But we make an awful lot of Asian slaws around here, so the Internet's multitude of "oil + vinegar = no-mayo coleslaw" recipes were Just Too Boring. (Incidentally, know who's really into coleslaw? Smitten Kitchen.)

AskMetafilter's discussion of no-mayo slaws suggested poppyseed dressing, and the yogurt was literally on the counter in front of me, being strained. (There are plenty of yogurt and Greek yogurt coleslaws out there; interestingly, most also use some mayonnaise.)

Here's what I put together:

Dressing
1/2 cup Greek yogurt (I actually used our own coop-made yogurt, strained)
3 tablespoons poppyseed salad dressing
1 teaspoon Dijon mustard
1 teaspoon brown sugar (optional; our yogurt is unsweetened and very tangy)
1 teaspoon celery seeds
Pinch of salt

The salad is shredded cabbage, carrots, and green onions, with a sprinkling of dried cranberries for extra sweetness.