3 tbsp. plain low - fat yogurt
2 tbsp. sour cream
1 tsp. prepared Dijon mustard
1/2 tsp. sugar
1 tsp. cider vinegar
1/2 tsp. celery seeds
1/8 tsp. salt
1/4 tsp. black pepper
2 c. cabbage, coarsely shredded or thinly sliced
1/4 c. carrot, coarsely shredded

In medium size bowl combine yogurt, sour cream, mustard, sugar, vinegar, celery seeds, salt and pepper. Add the cabbage, carrot and toss well to mix. Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.