1/2 c. plain low fat yogurt
1/4 c. non fat sour cream alternative
1 tbsp. Dijon mustard
1 tbsp. cider vinegar
1 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. sugar
1/2 tsp. celery seed
1/2 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a bowl. Stir with wire whisk until blended. Cover and chill. Serve over shredded cabbage. Yield 1 cup.

Calories 17 (53% fat), fat 1 g, fiber 0 g, iron 0.1 mg, calcium 15 mg, protein 0.6 g, carb. 1.3 g, chol. 0 mg, sodium 72 mg.