1/2 c. plain low-fat yogurt
1/4 c. nonfat sour cream
1 tbsp. Dijon mustard
1 tbsp. cider vinegar
1 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. sugar
1/2 tsp. celery seeds
1/2 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. 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.