DRESSING:

1 egg white
1/3 c. cider vinegar or white vinegar
2 tbsp. brown sugar substitute
2 tbsp. flour
1 tsp. dry mustard
1/2 tsp. caraway seeds
1/2 c. water
2 tbsp. plain nonfat yogurt or nonfat sour cream
1/4 tsp. salt

SALAD:

5 c. (1 1/2 lb.) thinly sliced red and green cabbage
2 sm. carrots, shredded (1 c.)
2 green onions, including tops, thinly sliced (1/4 c.)
1/4 tsp. salt (optional)

DRESSING: In small bowl, beat egg white and vinegar with fork until well blended. In small saucepan, stir together brown sugar substitute, flour, mustard, caraway seeds, and salt. Add water and whisk until smooth. Set saucepan over medium heat, bring to boil, and cook, whisking constantly for 1 minute.

Remove from heat and gradually whisk in vinegar mixture. Return to heat and bring to boil, whisking constantly. Remove from heat and cool to room temperature.

SALAD: In large bowl, toss together the red and green cabbage, carrots, green onions, and salt. Add dressing. marinate in refrigerator for at least 2 hours. Serves 4-6.