Bitters: Coleslaw with Bitters

<p>
<em>Serves 8<br />
</em>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.<br />
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<ul>
<li>About 1^_1/4 pounds cabbage, cored and thinly shredded</li>
<li>2 medium carrots, grated</li>
<li>
^_1/2 red bell pepper, stemmed, seeded and cut into thin strips about 1 inch long</li>
<li>Salt</li>
<li>
_^1/4 cup chopped onion</li>
<li>2 tablespoons fresh dill leaves</li>
<li>
^_2/3 cup mayonnaise</li>
<li>
^_1/3 cup sour half-and-half or sour cream</li>
<li>
_^1/3 cup nonfat yogurt</li>
<li>1 tablespoon Dijon-style mustard</li>
<li>
_^1/2 teaspoon paprika</li>
<li>6 dashes Angostura bitters</li>
<li>1 to 2 teaspoons sugar</li>
<li>About 1 tablespoon rice wine, white wine or herb vinegar</li>
</ul>
<ol>
<li>In a large bowl, combine cabbage, carrots and bell pepper; sprinkle lightly with salt and toss well.</li>
<li>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.</li>
<li>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.</li>
</ol>
<p>
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<p>
<em>Art Tucker, Ph.D., botanist at Delaware State University, is co-author of</em> The Big Book of Herbs <em>(Interweave, 2000). Susan Belsinger is a culinary herbalist, food writer and photographer who has co-authored several cookbooks and writes for many national magazines.</em>
</p>
<p>Click here for the original article, <a title=”Bitters: Beverages with Moxie” href=”https://www.motherearthliving.com/cooking-methods/bitters-beverages-with-moxie.aspx”>Bitters: Beverages with Moxie</a>.</p>