The Tangy Secret of Rutt’s Hut Hot Dog Slaw: A Taste of Jersey Nostalgia

There are some flavors that just transport you. For me, the unmistakable, vibrant tang of Rutt’s Hut Hot Dog Slaw is one of them. It’s not just about a condiment; it’s about a pilgrimage. Growing up, a trip to Rutt’s Hut in Clifton, New Jersey, was an event. The air, thick with the scent of frying dogs and that peculiar, delightful aroma of the slaw, was intoxicating. Biting into a “Ripper” – their signature deep-fried hot dog, split and crisped – with a generous scoop of that bright yellow, vinegary slaw piled on top was pure, unadulterated bliss. It’s a taste that’s etched into my culinary memory, a benchmark for what a truly great slaw should be: bold, bright, and unapologetically flavorful.

Recipe Overview

• Prep Time: 2 hours 15 minutes (includes sitting time)
• Cook Time: 1 hour 10 minutes
• Total Time: 3 hours 25 minutes
• Servings: 4
• Yield: 1 Quart
• Dietary Type: Vegetarian

Ingredients

This slaw is a masterful blend of simple ingredients that create something truly extraordinary. It’s a testament to how humble components can be transformed into a culinary icon.

• 4 cups fine chopped cabbage
• 1 cup fine chopped carrot
• 1 cup fine chopped green pepper
• 1 cup fine chopped onion
• 1/4 cup pickling salt
• 1 cup water, plus 2 tablespoons (for paste)
• 1 cup white vinegar
• 1 teaspoon celery seed
• 1/2 teaspoon mustard seeds
• 2 cups white sugar
• 1 teaspoon ground mustard
• 1 1/2 teaspoons ground turmeric
• 3 tablespoons all-purpose flour

Equipment Needed

While the ingredients are straightforward, a few key pieces of equipment will ensure your success in recreating this Jersey classic.

• Large mixing bowl
• Colander
• Medium saucepan with a lid
• Small bowl
• Whisk or fork
• Measuring cups and spoons

Instructions

Crafting Rutt’s Hut Hot Dog Slaw is a journey, not a race. The resting time for the cabbage and salt is crucial for drawing out moisture, and the simmering period allows the flavors to meld beautifully. Don’t rush these steps; they are the foundation of the slaw’s distinctive texture and taste.

1. Begin by combining the fine chopped cabbage, fine chopped carrot, fine chopped green pepper, and fine chopped onion in a large mixing bowl.
2. Add the 1/4 cup pickling salt to the chopped vegetables. Toss everything together thoroughly to ensure the salt is evenly distributed amongst the vegetables.
3. Allow this mixture to sit for a significant period, 2 hours. This resting time is essential for drawing excess moisture out of the vegetables, a key step in achieving the right slaw consistency.
4. After the 2 hours have passed, it’s time to rinse the salted vegetables. Transfer the mixture to a colander and rinse thouroghly with cold water.
5. Rinse the mixture thoroughly with cold water a second time. This ensures that any residual salt is removed, preventing an overly salty final product.
6. Once rinsed, drain and squeeze to remove excess liquid. This is a critical step for texture; you want the vegetables to be as dry as possible without being completely dehydrated. Gently squeezing by hand works well.
7. In a large pot, combine the now-drained and squeezed vegetables with 1 cup water and 1 cup white vinegar.
8. Bring this vegetable mixture to a low boil. Once boiling, cover and simmer for 1 hour. This slow cooking process tenderizes the vegetables and begins the infusion of flavors.
9. After the hour of simmering, stir in the 1 teaspoon celery seed, 1/2 teaspoon mustard seeds, and 2 cups white sugar into the simmering vegetables. Stir until the sugar has dissolved.
10. While the vegetable mixture continues to simmer gently, prepare the thickening paste. In a separate small bowl, combine the 1 teaspoon ground mustard, 1 1/2 teaspoons ground turmeric, and 3 tablespoons all-purpose flour.
11. Mix these dry ingredients together. Then, carefully spoon 2 tablespoons of boiling water into the mustard and flour mixture. Stir to form a smooth paste. Be cautious, as the water is boiling.
12. Add the paste back into the boiling vegetable mixture. Continue to cook and stir vigorously until the slaw has thickened. This should take approximately 5 minutes more. The slaw will become glossy and slightly jammy in consistency.

Expert Tips & Tricks

Recreating a beloved classic like Rutt’s Hut Slaw is about understanding the nuances that make it special. Here are a few tips to elevate your slaw game.

• The Chop is Key: For the most authentic texture, aim for a very fine chop for all your vegetables. A sharp knife and a steady hand are your best friends here, though a food processor with a very fine blade can be used with caution to avoid over-processing.
• Salt Brine’s Purpose: Don’t skip the initial salting and rinsing. The salt doesn’t just season; it draws out water, preventing a watery slaw. Rinsing ensures you don’t have a salty mess.
• Low and Slow Simmer: The 1-hour simmer for the vegetables is not about cooking them to mush, but about melding their flavors and softening them just enough. Keep it at a gentle simmer.
• Paste Power: The flour and mustard paste acts as a binder and thickener. Ensure it’s a smooth paste before adding it to the hot mixture to avoid lumps. The final 5-minute cook and stir is crucial for this thickening.
• Vinegar Variation: While white vinegar is traditional, a mix of white vinegar and apple cider vinegar can add a slightly different layer of complexity if you’re feeling adventurous. However, for true Rutt’s Hut authenticity, stick to white.

Serving & Storage Suggestions

Rutt’s Hut Hot Dog Slaw is not just a side dish; it’s an experience enhancer. Its bright, tangy, and slightly sweet profile cuts through the richness of any grilled or fried food.

• The Classic Pairing: Of course, the most iconic way to enjoy this slaw is piled high on a Rutt’s Hut-style “Ripper” hot dog. The crisp exterior of the dog and the vibrant slaw are a match made in culinary heaven.
• Beyond Hot Dogs: Don’t limit yourself! This slaw is also fantastic alongside pulled pork sandwiches, barbecued chicken, or even as a bright counterpoint to rich, fried foods like fried chicken or onion rings.
• Storage: Once cooled completely, transfer the slaw to an airtight container. It will keep well in the refrigerator for up to 1 week. The flavors tend to deepen and meld further over the first few days.
• Reheating: This slaw is best served at room temperature or slightly chilled. Reheating is not recommended as it can alter the texture of the vegetables.

Nutritional Information

Please note that these values are approximate and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	482.8 kcal
Calories from Fat
Total Fat	0.8 g	1%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	7117.8 mg	296%
Total Carbohydrate	118.4 g	39%
Dietary Fiber	4.4 g	17%
Sugars	106.5 g	425%
Protein	2.9 g	5%

Variations & Substitutions

While the original recipe is perfection, there’s always room for a little culinary exploration.

• Spicy Kick: For those who enjoy a bit of heat, consider adding a finely minced jalapeño or a pinch of cayenne pepper to the vegetable mixture during the simmering stage.
• Vinegar Blend: As mentioned, a combination of white vinegar and apple cider vinegar can add a slightly different tang. Start with a 50/50 blend if you wish to experiment.
• Sweetness Adjustment: The 2 cups of sugar create that classic sweet-tangy balance. If you find it a touch too sweet for your palate, you can reduce it slightly, but be mindful that it’s integral to the slaw’s preservation and flavor profile.

FAQs

Q: Why is pickling salt specified? Can I use regular table salt?
A: Pickling salt is preferred because it is free of anti-caking agents and iodine, which can sometimes cause cloudiness or a metallic taste in brined or pickled items. While table salt can be used in a pinch, pickling salt offers a cleaner flavor.

Q: My slaw seems too watery. What did I do wrong?
A: The most common reason for watery slaw is insufficient draining and squeezing of the salted vegetables. Make sure you’ve allowed them to sit for the full 2 hours and then squeezed out as much liquid as possible.

Q: Can I make this slaw ahead of time?
A: Absolutely! In fact, the flavors meld and deepen beautifully if the slaw is made a day or two in advance. It’s best served after it’s had at least a few hours to rest in the refrigerator.

Q: How long will the slaw last in the refrigerator?
A: Properly stored in an airtight container, Rutt’s Hut Hot Dog Slaw will keep well in the refrigerator for up to one week.

Q: Is this slaw considered “pickled”?
A: While it shares some characteristics with pickled vegetables due to the vinegar content, it’s typically considered more of a cooked slaw due to the simmering and thickening process.

Final Thoughts

The journey to mastering Rutt’s Hut Hot Dog Slaw is a delicious one, a culinary exploration that connects us to a cherished piece of New Jersey’s gastronomic heritage. It’s more than just a recipe; it’s a taste of tradition, a vibrant burst of flavor that can elevate any meal. So, gather your ingredients, embrace the process, and prepare to be transported. Share this tangy delight with friends and family, and savor every spoonful. It’s a reminder that sometimes, the simplest ingredients, prepared with care and a touch of nostalgia, can create something truly unforgettable.