Mother Earth Living

Bitters: Coleslaw with Bitters

Explore and cook with the bountiful benefits of bitter herbs.
By Arthur O. Tucker, Ph.D., and Susan Belsinger
March/April 2004
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Serves 8
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
  • Salt
  • 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
  1. In a large bowl, combine cabbage, carrots and bell pepper; sprinkle lightly with salt and toss well.
  2. 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.
  3. 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.








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