Shred the green cabbage in a food processor fitted with the straight blade and transfer to a large bowl. Shred the red cabbage, then rinse to prevent the color from running; combine with the green cabbage. Cut the carrot into matchsticks and add to the bowl. Toss to combine and set aside.
Pour the yogurt into a separate bowl and whisk in the sugar, then whisk in the mayonnaise and caraway seeds until well-combined. Toss the slaw very well again, then pour some of the dressing over the slaw and add the raisins; toss to mix well (save the rest of the dressing for another use). Cover the bowl and chill 30 minutes. Toss again and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Big Jake's Island B-B-Q, Honaunau, HI