Hot Pink Hot Dog Topper

Spring is here! The snow is mostly melted, I can hear water trickling often, and sometimes it’s warm enough to run errands in only a sweater. The two best things: riding around on my bicycle, and starting up the barbecue again. While I’ve been too busy to make a batch of homemade hot dogs, we have been grilling store-bought ones a few times a week for a quick dinner.

Closeup of slaw

Meet the best hot dog topping: salty, a bit crunchy, and beautifully coloured. Move over, limp sauerkraut. A new favourite garnish is in town.

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I did base this on the quick-pickled cabbage I added to the Sunshine Bowl I posted about a few weeks ago, but with a few modifications, and the addition of sliced radishes for extra flavour. I also like this stuff added into garden salads and brightening up tacos. It will last at least a week in the refrigerator.

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Hot Pink Cabbage-Radish Slaw

An original recipe by Agent Minty

Makes about two cups of slaw

Ingredients:

  • 2 Tbsp maple syrup
  • 1/3 cup apple cider vinegar
  • 1/2 tsp celery seeds
  • 1 Tbsp salt
  • 2 cups finely chopped or shredded red cabbage
  • 5 or 6 radishes, halved then finely sliced

Instructions:

  1. Combine maple syrup, vinegar, celery seeds, and salt in a large non-metal bowl.
  2. Stir in cabbage and radishes.
  3. Allow to sit at room temperature, stirring every half hour or so, for about two hours.
  4. Transfer to a resealable container for storage in the refrigerator. 

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Enjoy! Is it spring yet where you live?

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