In a large bowl, place the broccoli slaw, carrots, bell pepper, and scallions.
In a separate bowl or large measuring cup, whisk together the Greek yogurt, apple cider vinegar, maple syrup, mustard, hot sauce, salt, and pepper until smooth.
Pour the dressing over the vegetables.
Toss to coat evenly. Adjust salt, pepper, and hot sauce as desired. Refrigerate for at least 2 hours to allow the flavors to meld or for up to 1 day.
Notes
TO STORE. While this salad tastes best within a day of being made, you can refrigerate leftovers in an airtight storage container for up to 3 or 4 days (and can save a day or so longer if not yet dressed). Restir and taste for seasoning before serving.