Beef Hot Dogs with Radish Slaw
The bare bones of this salad/slaw recipe are in Margaret Costas' Four Seasons Cookbook. I simply adapted it to pair it up with beef sausages in a hot dog that is good for an early Spring barbecue. If you can get kosher beef hot dogs or Viennas, use them. I had to use some bangers
Beef Hot Dogs with Radish Slaw
The bare bones of this salad/slaw recipe are in Margaret Costas' Four Seasons Cookbook. I simply adapted it to pair it up with beef sausages in a hot dog that is good for an early Spring barbecue. If you can get kosher beef hot dogs or Viennas, use them. I had to use some bangers
Cooking Instructions
- 1
Soak the half a cabbage (stalk and outer leaves removed) in a large bowl of ice cold water with a pinch of baking soda for 20 minutes
- 2
Drain and thoroughly dry the cabbage
- 3
Use a bread knife to thinly slice the cabbage, or, as I did, use a mandolin style vegetable slicer to slice all the vegetables (do the radishes one at a time...and please take care!)
- 4
Mix together the vinegar, sugar and salt and stir until pretty much dissolved
- 5
Add the soured cream and horseradish to the vinegar mixture and mix together well. Check the balance of the flavours and adjust to taste.
- 6
Cook the sausages according to the package instructions.
- 7
Put sausages in buns, then use tongs to pile the slaw on top. This is best done as near to getting the hot dog into your mouth as possible! (in other words, on your plate!)
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