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Tricolor Coleslaw

Healthy.Eater's picture
Ingredients
  Egg white 1 Large
  Cider vinegar/White vinegar 1⁄3 Cup (5.33 tbs)
  Brown sugar 2 Tablespoon
  Flour 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)
  Salt 1⁄4 Teaspoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Healthy

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