Best Slaw Dogs Recipes

SLAW DOGS

Steps:

• Grill hot dogs until browned and heated through, 5 to 8 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• Grill buns, cut-side down, until lightly golden, about 1 minute.
• Place hot dogs in buns and top with coleslaw and barbeque sauce. Drizzle with mustard.

HOT DOGS WITH PINEAPPLE BACON CHIPOTLE SLAW

Steps:

• Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
• Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate. Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
• Place hot dogs in the buns and top with cabbage slaw.

COLE SLAW ON HOT DOGS

Steps:

• For the dressing, in a small bowl combine the mayonnaise and red wine vinegar.
• Mix together the cabbage, carrot, red onion, and sun dried tomatoes; stir in enough of the dressing to moisten the cabbage mixture to your liking, add the ketchup and mix well.
• Add salt and pepper to taste, refrigerate the coleslaw until ready to serve, 4 to 5 hours is suggested in order for the flavors to blend.
• Boil hot dogs in water, place one in steamed bun top with generous amounts of slaw and enjoy.
• Please note the cook time allows for chilling the coleslaw for 4 hours before serving.

FOOTLONG WEST VIRGINIA-STYLE HOT DOGS WITH BOURBON-BACON SLAW

Steps:

• Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout.
• Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard.
• In a stockpot or Dutch oven, combine the beef (do not brown first), chili powder, sugar, salt, pepper, garlic salt, tomato sauce, tomato paste, onion and 2 cups water. Mix until combined, then add the bay leaves. Bring to a simmer, lower the heat to medium low, cover and simmer for about 2 hours.
• Stir in the vinegar and simmer another 30 minutes.
• In a small bowl, combine the mayonnaise, brown sugar, bourbon, mustard, chili powder, garlic powder, salt, pepper and lime juice. Pour the dressing over the coleslaw mix in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.

GRILLED CARROT "HOT DOGS" WITH TANGY SLAW

Steps:

• Combine carrots, maple syrup, soy sauce, adobo sauce, and 1 cup water in a deep, large saucepan. Cover and cook over medium-high heat 10 minutes. Uncover, reduce heat to medium-low, and continue to cook, shaking pan occasionally, until liquid is completely reduced and carrots are coated in glaze, 2-3 minutes more.
• Meanwhile, whisk honey, salt, pepper, 1/2 cup mayonnaise, and 3 Tbsp. lime juice in a large bowl until smooth. Thinly slice half of onion to yield about 1/4 cup. Add onion, cabbage, beans, and 1/3 cup cilantro to bowl and stir to combine.
• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Grill carrots, turning once, until browned and slightly charred, about 2 minutes on each side. Transfer carrots to a plate. Toast buns until golden brown, about 30 seconds. Transfer buns to plate.
• Finely chop remaining half of onion to yield 3 Tbsp. Mix remaining 1/4 cup mayonnaise and 1 Tbsp. lime juice in a small bowl until smooth.
• Nestle 2 carrots into buns with large ends on opposite sides. Drizzle with mayonnaise mixture, then top with finely chopped onion, Corn Nuts, and 3 Tbsp. cilantro leaves. Serve with coleslaw alongside.
• Do Ahead
• Carrots and slaw can be made 3 days ahead. Store separately in airtight containers and chill.

GRILLED JALAPEñO DOGS WITH SPICY JICAMA SLAW

Steps:

• Heat grill to medium heat.
• Grill hot dogs 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
• Meanwhile, combine jicama, tomatoes and onions in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.
• Fill buns with hot dogs, lettuce and jicama slaw.

ASIAN SLAW DOGS WITH SRIRACHA MAYO

Steps:

• In a medium bowl toss together cabbage, carrots and scallions. Set aside. In a small bowl whish together soy sauce, peanut oil, sesame oil, ginger, vinegar, hoisin sauce and 2 tbsp of the fresh lime juice until well combined. Pour soy sauce mixture over cabbage and toss well to combine. To make Sriracha mayo: Stir together mayo, Sriracha and lime juice until well mixed. Taste and add more Sriracha to achieve desired heat level. Cook hot dogs as directed on package. To assemble: Place 1 hot dog in each bun, top each one with Asian slaw and drizzle with Sriracha mayo. Garnish with sesame seeds and fresh cilantro is desired.

CHICKEN FRANKS AND RED SLAW-KRAUT DOGS

Steps:

• Place the franks or chicken sausages in a medium skillet and add 1/2 inch water and about 1 tablespoon oil, 1 turn of the pan, to the skillet. Bring water to a boil then reduce heat to medium. In 10 minutes or so the water will cook off and the casings will begin to brown and crisp in the oil. Cook until casings are evenly browned, 2 to 3 minutes more.
• While the franks are working, heat a large skillet over medium high to high heat. Add 2 tablespoons of vegetable oil and the apples, onions and cabbage. Sear and toss the cabbage, wilting it down as the mixture cooks. Season the cabbage with nutmeg, cumin and grill seasoning and cook until the cabbage and onions are tender, 15 minutes. Pour in the vinegar. Lean back when you add the vinegar - the fumes can burn your nasal passages a little. (Trust me on this.) Scatter in the brown sugar and toss to combine. Cook the vinegar off, 1 minute, and allow the sugar to coat the cabbage evenly. Taste to adjust seasonings.
• Place franks on toasted buns and top with warm red slaw-kraut and spicy mustard.

HOT DOGS WITH SUMMERTIME SLAW

Steps:

• In a large bowl, whisk together the sour cream, mayonnaise, mayonnaise, sugar, red wine vinegar, and apple cider vinegar. Stir in the cabbage and toss to coat. Season the cabbage with salt, and pepper, to taste.
• Serve the slaw on top of a grilled hot dog, or as a side dish for hot dogs, burgers, or grilled chicken.

LEFSE HOT DOGS WITH FENNEL SLAW

Steps:

• Combine the sour cream, cider vinegar, celery seeds, a pinch of salt and some pepper in a medium bowl. Add the fennel, fronds and onion and toss together. Taste for seasoning and adjust if needed.
• Whisk together the mustard and lingonberry preserves in a small bowl.
• Heat a cast-iron grill pan over high heat.
• Split the hot dogs almost in half lengthwise. Oil the grill pan, then grill the hot dogs on the first side until charred in spots, 2 to 3 minutes. Flip and grill on the second side until charred and heated through, another 2 to 3 minutes.
• Add each hot dog to a warmed piece of lefse, then top with the lingonberry mustard sauce and fennel slaw.

WEST VIRGINIA HOT DOGS -"SLAW DOGS"

Steps:

• 1. *May use plain cabbage OR package of cabbage mix found in produce department of store, as you prefer.
• 2. 1)COLE SLAW: If using head of cabbage, it needs to be shredded. Shred carrots. Chop or mince onion OR use dried. Place cabbage and McCormick's Slaw Mix in large mixing bowl. Add carrots and onions. Stir in mayonnaise, sugar, vinegar, and celery seed. Chill at least one-half hour before serving.
• 3. 2) Open can of hot dog sauce, pour into pan to heat on stove or pour into glass bowl to heat in microwave, as you prefer.
• 4. 3) Heat hot dogs and buns, as you prefer.
• 5. 4) Place hot dogs in buns and spoon on sauce, then cover with slaw mix. ENJOY!

FISH DOGS WITH LEMONY FENNEL SLAW

Steps:

• For the slaw, pick the leafy fronds from the fennel and set aside. Discard any grubby outer layers, quarter the bulb and then slice as finely as you can. Mix with the lemon juice and leave to marinate for 1 hr, stirring every now and then.
• Drain the fennel. Mix the salad cream and yogurt in a big bowl, then add the fennel, remaining slaw ingredients, the fennel fronds (chopped) and some pepper, then mix well.
• When ready to serve, split the rolls and warm in a low oven. For the fish, mix the flour with the paprika and some salt on a plate. Dip in the fish fillets and coat well. Heat a splash of oil in a frying pan (non-stick if you have), and fry the fish for a couple of mins on each side until cooked through and it flakes. Divide the fish between the rolls with the slaw and eat straight away. Any leftover slaw will be good for 2-3 days in the fridge.

PULLED PORK HOT DOGS WITH BROCCOLI SLAW RECIPE - (4.5/5)

Steps:

• For the pulled pork, preheat your slow cooker. Brush the mustard onto the pork shoulder roast on all sides and set aside. In a small bowl, whisk together the ground coffee, chipotle chili powder, garlic powder, cayenne pepper, brown sugar, salt and pepper. Rub the spice mixture onto the mustard-coated pork generously on all sides. Add the onions and chicken broth to the slow cooker and place the pork shoulder on top. Cook for 4-8 hours (4 hours on high or 6-8 hours on low, depending on your slow cooker) or until the meat is tender and the pork is falling apart. Remove from the slow cooker and let rest for just a couple of minutes. Either with two forks or your fingers (be careful, it's hot!) pull or shred the meat. Add the pulled pork to a large bowl and add the BBQ sauce. Toss to evenly coat and set aside. To prepare the broccoli slaw, whisk together the mayo, milk, Dijon mustard, vinegar, honey, salt, pepper, and cayenne pepper in a large bowl. Add the broccoli slaw and the cilantro and toss to evenly coat. Set aside until you are ready to use or refrigerate in an airtight container for a day or two. To assemble your hot dogs, place a layer of broccoli slaw into the bun and then top with the hot dog. Top the hot dog with BBQ pulled pork and then sprinkle queso fresco cheese and cilantro on top. Drizzle more BBQ sauce on top if you desire. Enjoy!

CHEESY BARBECUE SLAW DOGS

Steps:

• Peel the cucumber. Slice in half and use a spoon to scoop out the seeds. Discard seeds and peel. Mince the cucumber.
• Wash and grate the zucchini and carrots, peels on. Holding the vegetables vertically, instead of horizontally will allow you to get longer shreds.
• Mince the onion, celery and bell pepper. I used both red and yellow bell pepper, for a great splash of color, but any shade of bell pepper will work beautifully.
• Once all the vegetables are prepped, mix them together in a medium-sized mixing bowl and set aside.
• Use the GOOD SEASONS cruet to mix up the dressing/marinade. Add your favorite flavor of vinegar to the vinegar line in the cruet, (I used Pear Vinegar.), then add water to the water fill line. Add 2 Tablespoons of sugar and the GOOD SEASONS Dressing Packet you selected. Shake to combine. Now, add good quality olive oil to the oil fill line, on the cruet. Shake until the dressing has been thoroughly mixed, emulsifying the oil and vinegar, so they aren't separated. Pour the dressing over the vegetable mixture, cover and refrigerate, while you prep the rest of your meal.
• Grill the OSCAR MAYER Selects Hot dogs.
• While hot dogs are grilling cut the tops from each baguette, scoop out the centers and store the reserved bread in an airtight bag for future use as croutons or bread crumbs.
• Brush the inside of each baguette "boat" with 1 Tablespoon of KRAFT Barbecue Sauce. Place a grilled hot dog inside each baguette.
• Cut the KRAFT Singles slices in half and lay two halves, end-to-end to cover the hot dog. Cradle each prepared roll in foil and return to the grill. Cover the grill and leave the hot dogs just long enough for the cheese to melt.
• Remove from grill, top with Veggie Slaw Relish and enjoy with your favorite summertime side dishes.