Make the salad dressing: to a medium sized mason jar or other medium sized lidded jar, add the sour cream, natural yoghurt, lemon juice, extra virgin olive oil, garlic powder, salt, black pepper, poppy seeds, and finely chopped fresh dill, and combine vigorously with a fork or small whisk until all the ingredients are well combined, then refrigerate until ready to use.

To a large salad bowl, add the small cos lettuce leaves, shredded purple cabbage, sliced green and red apple pieces, cucumber slices, and radish slices, and half the salad dressing, and stir to loosely combine so the crunchy vegetables and fruit pieces are lightly coated in the creamy dressing.

Scoop the salad onto a serving plate, use a teaspoon to dollop on some more of the creamy dressing (transfer the rest to a small dish to serve on the table), and sprinkle on some black poppy seeds and fresh dill sprigs.