Top this: Slaw Dogs for the Fourth, and all summer long

slaw dog

Coleslaw might not be your first thought when it comes to hot dog toppings, but I find it very refreshing. Photo by Laura Groch

July 4 is a holiday full of patriotic observance, parades and flags, and rightly so. We also celebrate in that all-American of ways, by cooking and/or eating outdoors in a burger-hot-dog-ribs-chicken-picnic-barbecue fest. Also rightly so.

We’ll probably grill a few sausages and maybe a turkey hot dog or two. DH is strictly a mustard-and-onion topping guy, but I like to change things up. My latest favorite for hot dogs (and I might try this on a bratwurst, too) is a simple slaw. It’s cool, refreshing, and cuts the greasy taste of the hot dog or sausage. Plus, being veggie, it’s also good for you, unless you drench it in mayo.

I first had a Slaw Dog at a Pink’s Hot Dog outlet. Famed in LA for their hot dogs, they also have an outpost at the San Diego County Fair this year and are still serving the slaw variation.

Here’s my recipe for a quick, tasty slaw that makes a good picnic side dish if you prefer your hot dogs topped with other goodies. You can vary the amounts of carrot, onion, pepper and raisins to your liking, or try sliced green onion instead of regular onion.

cabbage slaw

You can vary the ingredients of this slaw and serve it either as a side dish or a hot dog topping. Photo by Laura Groch

LAURA’S EASY SLAW

6-8 cups green cabbage, sliced thinly (see note)

1/4 cup onion, sliced thinly, or to taste

1 small carrot, shredded or grated, or to taste

1/4 cup green pepper (or other color, or a mix) or to taste

1/4-1/2 cup raisins, dried cranberries or dried pineapple bits

1/2 cup mayonnaise or salad dressing

2-3 tablespoons ketchup

1-2 tablespoons pickle juice or mild vinegar

Note: Halve a medium-sized head of green cabbage and cut out core, if desired. Reserve half for another use. Put cabbage cut-side-down on cutting board. Slice lengthwise into 4 wedges. Turn board 90 degrees and slice wedges into thin slices to make 6-8 cups.

In large bowl, combine vegetables. In smaller bowl, combine mayo, ketchup and 1 tablespoon pickle juice. Whisk until smooth. If you prefer a thinner dressing, add a second tablespoon of juice. Adjust to taste, then pour over vegetables and mix thoroughly. Serve as a side dish or hot dog topping.

Enjoy your Fourth, and Happy Birthday, America!

(c) copyright 2015 Laura Groch

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