Southern Slaw Dogs
Grilled hot dogs with coleslaw
Equipment
- food processor, electric chopper, or box grater
Ingredients
Coleslaw
- ½ cup mayonnaise
- 2 tablespoons granulated sugar
- 2 teaspoons vinegar
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
- ½ head green cabbage, core removed and finely chopped or grated
Hot Dogs
- 8 hot dogs
- 8 buns
- mustard
- 2 tablespoons butter
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.Nutrition
Calories: 431kcalCarbohydrates: 47gProtein: 11gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 34mgSodium: 758mgPotassium: 167mgFiber: 3gSugar: 9gVitamin A: 153IUVitamin C: 21mgCalcium: 42mgIron: 12mg
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