Pepper hash, a traditional accompaniment to hot dogs in the City of Brotherly Love, is a sweet, vinegary slaw. Sometimes hot dogs are served with a smashed fish and potato cake, too, but we find a drizzle of spicy mustard is all we need to complete this dog.
Arrange hot dogs in toasted buns and top with spicy mustard and a generous helping of pepper hash.
A nice change from creamy cole slaw, this vinegary hash tastes great with barbecued chicken, ribs, hamburgers, grilled steak…in other words, it’s a perfect addition to any summertime cookout. The recipe can be easily doubled to feed a crowd.
Makes about 6 cups
Finely shred the cabbage, bell peppers, and carrot by hand or in a food processor.
Combine in a large mixing bowl.
Combine the vinegar, sugar, mustard seeds, celery seeds, salt, and pepper in a small saucepan and cook, stirring, over low heat until sugar is dissolved, about 5 minutes.
Pour the hot vinegar mixture over the vegetables and toss well to coat.
Wrap tightly in plastic wrap and refrigerate for at least four hours (or overnight) for flavors to develop.