Number of servings :
Type of meal : | Salads | Salads
Special diet :
For the dressing:
1 large egg white
75 mL (1/3 cup) cider vinegar or white vinegar
30 mL (2 tbsp) brown sugar
30 mL (2 tbsp) flour
5 mL (1 tsp) dry mustard
2 mL (1/2 tsp) caraway seeds
1 mL (1/4 tsp) salt
125 mL (1/2 cup) water
30 mL (2 tbsp) plain low-fat yogurt or reduced-fat sour cream (optional)
For the salad:
1.25 L (5 cups) thinly sliced red and green cabbage (750 g/1 1/2 lbs)
2 small carrots, peeled and shredded (250 mL/1 cup)
2 green onions, including tops, thinly sliced (50 mL/1/4 cup)
1 mL (1/4 tsp) salt (optional)
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.
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.
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.
Makes 4 to 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:224