1. In a small bowl, whisk together sour cream, mayonnaise, vinegar, mustard and brown sugar.
2. 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 tsp (10 mL) of fat in skillet. Add cabbage, celery and green onions; cook, stirring, for 2 to 3 minutes or until cabbage is wilted.
3. Remove from heat; stir in sour cream mixture. Sprinkle with bacon; season with salt and pepper to taste.