Tricolor Coleslaw Recipe
This Tricolor Coleslaw will make your taste buds crave for more! A good way to use up Vegetable is to make some delicious Tricolor Coleslaw. Tricolor Coleslaw goes perfectly as Side Dish. Note this Tricolor Coleslaw, otherwise you might regret your decision later.
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.
