Montreal Hot Dog Coleslaw: Classic Steamie Topping

Chef Dumas

Montreal hot dog coleslaw is finely shredded, lightly sweet, vinegary and much drier than a creamy picnic slaw. It is meant to sit on a steamed hot dog with mustard and chopped onion without soaking the bun, so the cabbage is cut very fine and the dressing is used sparingly.

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Temps de préparation 15

Durée totale 15

Catégorie Entrees > Salads

Cuisine Québécois

Portions 8

Calories 35 kcal

Ingrédients

4 cups very finely shredded green cabbage
1/2 cup finely grated carrot
2 tablespoons very finely minced onion optional
3 tablespoons white vinegar or apple cider vinegar
1 tablespoon granulated sugar
1 tablespoon neutral oil
1 teaspoon yellow mustard
1/2 teaspoon celery seed
3/4 teaspoon fine salt divided
1/4 teaspoon black pepper

Instructions

Shred cabbage very finely and chop the strands shorter. Grate carrot and mince onion if using.
Toss cabbage with about half the salt and rest 10 minutes. Gently remove visible excess moisture.
Whisk vinegar, sugar, oil, mustard, celery seed, remaining salt and pepper.
Toss dressing with cabbage and carrot gradually; stop if the slaw is already well coated.
Refrigerate 30 minutes, toss again and drain any liquid before serving.

Notes

Nutrition is approximate. Use about 2 tablespoons per hot dog. Drain before serving so buns stay dry.

Mots clés Montreal hot dog coleslaw, Quebec coleslaw, steamie topping