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
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.