½headgreen cabbage, core removed and finely chopped or grated
Hot Dogs
8hot dogs
8buns
mustard
2tablespoonsbutter
Instructions
Coleslaw
Mix the mayonnaise, sugar, vinegar, salt, and black pepper. Stir until the sugar dissolves.
Add the desired amount of grated cabbage to a bowl. Spoon enough dressing to coat the cabbage but not saturate it. Stir to mix uniformly. Add extra dressing if needed. Serve cold and refrigerate any leftover dressing.
Hot Dogs
Grill the hot dogs until browned.
Melt 1/3 of the butter in a large skillet. Open 2 or 3 hot dog buns until flat and toast each side in the skillet. Repeat until all the buns are toasted in the butter.
Add the grilled hot dogs to the toasted buns. Add a thin line of yellow mustard to each hot dog and top with 2-3 tablespoons of coleslaw to create an ultimate slaw dog. Optional: Top with garnishes like finely chopped sweet onions and chili.
Notes
Coleslaw Shortcut
Use packaged shredded cabbage in place of fresh grated cabbage.
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