In a medium-sized bowl mix together all the salad dressing ingredients. Cover and refrigerate until ready to use.
½ cup Greek yogurt, ½ cup mayonnaise, ¼ cup finely diced dill pickles, 1 tablespoon fresh dill, heaping, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon celery seed, ¼ teaspoon mustard powder, 1 tablespoon pickle juice, ½ teaspoon sugar, ¼ teaspoon salt, ¼ teaspoon black pepper
Wash and chop the vegetables into equal-sized pieces. Add to a large bowl or platter.
3 cups red cabbage, chopped, 4 cups Romaine lettuce, chopped, 3 cups cauliflower, chopped fine or riced, 8 radishes, diced (1 cup)
Pour over all of the dressing and stir to combine well. Garnish with crumbled feta and toasted pumpkin seeds.
¼ cup Feta cheese, crumbled, 3 tablespoon Toasted pumpkin seeds