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!
Tips For Making The Chili
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. 🙁
Tips For Making Coleslaw
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.
Great Sides For Hot Dogs
- Southern Potato Salad
- Best Way To Cook Corn on the Cob
- Jalapeno Popper Pasta Salad
- Spicy Bacon Baked Beans
- 1 (16-ounce) package coleslaw mix
- 2/3 cup mayo
- 1/4 cup sugar
- 2 tablespoons apple cider vinegar
- 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
- 1 package hot dogs
- 1 package hot dog buns
- 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.