1/4 cup light sour cream
2 tablespoons light mayonnaise
2 tablespoons cider vinegar
1 tablespoon spicy mustard
1 tablespoon brown sugar
3 slices bacon chopped
4 cups shredded green cabbage
2 stalks celery sliced
3 green onions chopped
1 teaspoon salt
2 teaspoons freshly ground black pepper

In a small bowl whisk together sour cream, mayonnaise, vinegar,
mustard and brown sugar. In large nonstick skillet over medium-high
heat cook bacon stirring for 3 minutes or until crisp. Transfer to
paper towels to drain. Pour off all but 2 teaspoon of fat in skillet.
Add cabbage, celery and green onions and cook stirring for 2 to 3
minutes or until cabbage is wilted. Remove from heat and stir in sour
cream mixture. Sprinkle with bacon then season with salt and pepper.