1) In a large bowl, mix together the shredded cabbage leaves, carrots, fennel, chicory, cranberries and pine nuts.
2) In a small bowl, combine the yoghurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.
3) Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.