Garden Slaw with Fennel and Bell Peppers

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1/2 cup plain whole-milk yogurt (not Greek)

1/4 cup sour cream

2 tablespoons rice wine vinegar

1/8 teaspoon garlic powder

Pinch of sugar

Kosher salt and freshly ground pepper

6 cups shredded napa cabbage

1/2 small bulb fennel, thinly sliced, plus 1/4 cup fronds, chopped

2 Persian cucumbers, halved crosswise and cut into matchsticks

1/2 large red bell pepper, thinly sliced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh chives