Brad Arguello, who I interview in this week's Chef and Tell, spends his days slinging sausages at the Uber Sausage, the hot dog hut he opened in August. Several of his dogs are topped with apple coleslaw, a housemade recipe that thumbs its nose at mayonnaise in favor of apple cider. "My wife, Erica, likes to call herself a coleslaw connoisseur, and this is one of our favorite coleslaw recipes, in part because it's apple cider-based," says Arguello, adding that "a lot of people are turned off by a cream- or mayonnaise-based slaw." It's a simple recipe that requires very little prep, and Arguello even has a secret tip: "The longer it sits in the fridge and marinates, the better it gets." He also recommends "shaking the slaw like you would a Polaroid picture -- both the coleslaw and your ass."
Apple cider coleslaw
Half head Napa cabbage, cored, then chopped or shredded Half head red cabbage, cored, then chopped or shredded 1 Granny Smith apple, julienned 1/3 cup brown sugar 1/3 cup apple cider vinegar 1 1/2 tablespoons vegetable oil 2 tablespoons creole seasoning 2 tablespoons celery salt 1 teaspoon freshly ground pepper
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1. In a large bowl with a lid, combine the cabbage and apple. 2. Whisk together the remaining ingredients, toss with the slaw, cover and shake it, baby. Serve the slaw on its own or atop hot dogs.