There is nothing better to accompany a bowl of baked beans and hot cornbread than a creamy yet tangy slaw. Use a small, firm, fresh cabbage to make this tasty salad. You’ll find that bitters give a whole new taste to slaw.
- About 1 1/4 pounds cabbage, cored and thinly shredded
- 2 medium carrots, grated
- 1/2 red bell pepper, stemmed, seeded and cut into thin strips about 1 inch long
- 1/4 cup chopped onion
- 2 tablespoons fresh dill leaves
- 2/3 cup mayonnaise
- 1/3 cup sour half-and-half or sour cream
- 1/3 cup nonfat yogurt
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon paprika
- 6 dashes Angostura bitters
- 1 to 2 teaspoons sugar
- About 1 tablespoon rice wine, white wine or herb vinegar
- In a large bowl, combine cabbage, carrots and bell pepper; sprinkle lightly with salt and toss well.
- In the blender or food processor, combine onion, dill, mayonnaise, sour half-and-half, yogurt, mustard, paprika, bitters, sugar and vinegar and process until smooth. Pour the dressing over the vegetables and toss well.
- Refrigerate the slaw for at least 1 hour before serving; it can be made in advance. Taste for seasoning and adjust with salt, mayonnaise, paprika, sugar or vinegar. Let stand at room temperature for 5 to 10 minutes before serving.
Art Tucker, Ph.D., botanist at Delaware State University, is co-author of The Big Book of Herbs (Interweave, 2000). Susan Belsinger is a culinary herbalist, food writer and photographer who has co-authored several cookbooks and writes for many national magazines.
Click here for the original article, Bitters: Beverages with Moxie.