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In a small bowl, combine vinegar and caraway seeds. Cover and let stand for 15 minutes; strain through a fine-mesh sieve into a large bowl. Discard the seeds. Add mustard, horseradish, salt and pepper to the strained mixture; whisk until well mixed.
Whisk in yogurt, sour cream and sugar. Add coleslaw mix; gently stir to coat. Cover and chill for 1 to 8 hours before serving (the volume will decrease as the salad chills). Stir before serving.