Carolina-Style Slaw Dogs are topped with mustard, homemade chili, and a cool and creamy coleslaw. This is probably the most popular way to top hot dogs in the Carolinas and it happens to be my favorite.
I love the sweetness and crunch of the coleslaw in contrast to the slight spiciness of the chili and mustard
These Southern Slaw Dogs are totally suitable for summer cookouts and they are always popular for the 4th of July. The chili can be made ahead of time, as can the coleslaw. Just a few minutes on the grill for the hot dogs and you have a filling meal that can feed a crowd!
The ground beef for chili slaw dogs is usually very finely ground. I can never get it that way by breaking it up with a wooden spoon as it cooks or by taking a potato masher to it. One day it dawned on me to just put the chili in a food processor and pulse it a few times. Works like a charm.
Only then you have to clean the food processor. 🙁
You can use shredded coleslaw mix, but my store has a chopped coleslaw mix that I like to use. The cabbage is finely chopped and it works really well on a hot dog. Of course you could also use fresh cabbage instead of packaged.
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Chili Slaw Dogs
Ingredients
- 1 (16-ounce) package coleslaw mix
- 2/3 cup mayo
- 1/4 cup sugar
- 2 tablespoons apple cider vinegar
Chili
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 3 tablespoons tomato paste
- 1 cup water
- 1/4 cup ketchup
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Hot Dogs
- 1 package hot dogs
- 1 package hot dog buns
- mustard
Instructions
- In a medium bowl, combine coleslaw mix, mayonnaise, sugar, and apple cider vinegar. Refrigerate until needed.
- In a large nonstick pan cook the ground beef and onion until ground beef is no longer pink. Crumble the meat with a wooden spoon as it cooks. Spoon off any excess fat/liquid.
- Add remaining chili ingredients and cook for about 20 minutes. If chili gets too thick, you can add more water. Let cool slightly and place in a food processor. Pulse 4 to 5 times to finely ground the beef. (Note: This is optional.)
- Heat grill and grill hot dogs until grill marks form on all sides.
- To serve, place hot dogs in buns. Top with mustard, chili, and slaw.
Nutrition
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My husband and I are from Georgia and this is pretty much the same way we make our hot dogs. The only difference is we open the steamed bun, chop up two hot dogs and place over the bun, top with mustard, chili, chopped onions, small oyster crackers, coleslaw (in that order) and eat it with a fork … we call it a “Scramble Dog!” I especially love your coleslaw recipe, it’s simple and tastes so good. We just cut down a bit on the sugar! Love all of your recipes, thank you so much for sharing.
I also give this recipe a Five Star Rating!
Growing up in Georgia scrambled dogs were the best. We did put all the ingredients in and then pour chili over it. What a great idea to put the chile in the blender “Genius “.
Use a stainless steel wire masher (buy a good heavy duty one) & mash your ground chuck while browning. I’ve been doing this for years…you won’t need to mess with a blender or food processor & won’t have to clean another item.
If I want a really fine grind on ground beef I put it raw in a bowl with water and just mash with my fingers. It’s perfect.
For coleslaw I use a box grater on the larger side. Perfect consistency.
I share this as part of my trial and error and being 100% satisfied with the results. I hope you can try it!
This is delish! Even my pickiest eater loves it, thank you!
Have you checked out http://www.carolinahotdog.com?