| Zesty Coleslaw Dressing
1/2 cup of plain low-fat yogurt 1/4 cup of nonfat sour cream 1 tablespoon of Dijon mustard 1 tablespoon of cider vinegar 1 tablespoon of lemon juice 1 tablespoon of olive oil 1 teaspoon of sugar 1/2 teaspoon of celery seeds 1/2 teaspoon of prepared horseradish 1/4 teaspoon of salt 1/4 teaspoon of pepper |
| Combine all ingredients in a bowl; stir with a wire whisk until blended. Cover and chill. Serve over shredded cabbage. Yield: 1 cup, 1 tablespoon servings. |