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1/2 cup nonfat yogurt
1 1/2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon fresh dill, snipped (1 teaspoon dried dill)
1 teaspoon prepared horseradish, drained
1/2 teaspoon dry mustard
Salt and pepper to taste
4 cups finely shredded cabbage
1 cup grated carrots
Line a colander or sieve with a coffee filter or a few layers of cheesecloth. Add the yogurt; cover and let set and drain at room temperature for at least 2 hours or overnight in the refrigerator. Transfer the drained yogurt to a bowl and whisk in the vinegar, sugar, dill, horseradish, mustard, and salt and pepper to taste. Whisk until smooth. In a large bowl, combine the cabbage and carrots. Stir in the dressing and toss to coat evenly. Chill for at least one hour.
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