From Cooking Light.  In a valiant attempt to use the soon-to-go-bad cabbage I'd bought from the Farmers Market, I was a little overzealous in my slaw preparation, which means that I've been eating this stuff for the past week and still have about half of it left (and it's so delicious that I'm laughing at myself rather than bemoaning more days of slaw).  I substituted plain yogurt for the sour cream.

By the way, when I returned to Cooking Light in an attempt to find this recipe, I tripped across countless other variations on the slaw theme.  What's your favorite way to make slaw?

Combine the first 6 ingredients in a large bowl, stirring with a whisk. Add chopped apple, 1 cup raisins, and coleslaw; toss to combine.