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.Advertisement
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.