|Egg white||1 Large|
|Cider vinegar/White vinegar||1⁄3 Cup (5.33 tbs)|
|Brown sugar||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Plain low fat yogurt/Reduced-fat sour cream||2 Tablespoon|
|Sliced cabbage||1 1⁄2 Pound (Mix Of Red And Green Variety)|
|Carrots||2 Small, shredded to 1 cup|
|Green onions||2 , thinly sliced to 1/4 cup (Including Tops)|
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.