Nutrition per serving may change if servings are adjusted.
3 tablespoons cider vinegar
¾ teaspoon caraway seeds, crushed
½ teaspoon dry mustard
½ teaspoon prepared horseradish
¼ teaspoon salt
¼ teaspoon ground pepper
1 (6 ounce) container plain low-fat yogurt
3 tablespoons light dairy sour cream
2 teaspoons sugar (see Tip)
1 (16 ounce) package coleslaw mix
Combine vinegar and caraway seeds in a small bowl. Cover and let stand for 15 minutes; strain through a fine mesh strainer into a large bowl. Discard the seeds. Add mustard, horseradish, salt, and pepper to the strained mixture; whisk until well mixed.
Whisk in yogurt, sour cream, and sugar. Add coleslaw mix; gently stir to coat. Cover with plastic wrap or foil and chill for 1 to 8 hours before serving (the volume will decrease as the salad chills). Stir before serving.
Tip: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar. Nutrition Per Serving with Substitute: Same as below, except 39 cal., 5 g carb. Carb Choices: 0.