Using a food processor, shred the cabbage and carrots.

Place your shredded vegetables in a medium bowl, and toss gently to combine.

In a separate bowl, stir the mayonnaise, yogurt, and spices until fully incorporated.

Pour half the dressing over your vegetables, and stir gently being careful to scrape the sides.

Once you've covered as much of your coleslaw mix as you can, pour in the other half and mix until fully incorporated.

Once you've got everything well mixed, add the cranberries and gently stir.

Cover your coleslaw and refrigerate for at least 24 hours to allow everything to blend together.

If your slaw looks dry right now, don't worry. Just cover and stick it in the fridge.

If you don't have time, you can cut the time in the fridge down to six hours (though it's best after twenty-four).