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.
Meet the best hot dog topping: salty, a bit crunchy, and beautifully coloured. Move over, limp sauerkraut. A new favourite garnish is in town.
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.
Hot Pink Cabbage-Radish Slaw
An original recipe by Agent Minty
Makes about two cups of slaw
- 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
- Combine maple syrup, vinegar, celery seeds, and salt in a large non-metal bowl.
- Stir in cabbage and radishes.
- Allow to sit at room temperature, stirring every half hour or so, for about two hours.
- Transfer to a resealable container for storage in the refrigerator.
Enjoy! Is it spring yet where you live?