Tricolor Coleslaw Recipe
Ingredients
For the dressing:
1 large egg white
1/3 cup cider vinegar or white vinegar
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/2 cup water
2 tablespoons plain low-fat yogurt or reduced-fat sour cream (optional)
For the salad:
5 cups thinly sliced red and green cabbage (1 1/2 pounds)
2 small carrots, peeled and shredded (1 cup)
2 green onions, including tops, thinly sliced (1/4 cup)
1/4 teaspoon salt (optional)
Directions
1 To prepare the dressing: In a small bowl, beat the egg white and vinegar with a fork until well blended. In a small saucepan, stir together the sugar, flour, mustard, caraway seeds, and salt, pressing the sugar to break up any lumps. Add the water and whisk until smooth.
2 Set the saucepan over moderate heat, bring to a boil, and cook, whisking constantly, for 1 minute. Remove from the heat and gradually whisk in the vinegar mixture. Return to the heat and bring to a boil, whisking constantly. Remove from the heat and let cool to room temperature. Stir in the yogurt if desired.
3 To prepare the salad: In a large bowl, toss together the red and green cabbage, carrots, green onions, salt if desired, and dressing. Marinate in the refrigerator for at least 2 hours before serving.
2 Set the saucepan over moderate heat, bring to a boil, and cook, whisking constantly, for 1 minute. Remove from the heat and gradually whisk in the vinegar mixture. Return to the heat and bring to a boil, whisking constantly. Remove from the heat and let cool to room temperature. Stir in the yogurt if desired.
3 To prepare the salad: In a large bowl, toss together the red and green cabbage, carrots, green onions, salt if desired, and dressing. Marinate in the refrigerator for at least 2 hours before serving.
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