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.
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Christin Mahrlig
1(16-ounce)package coleslaw mix
2tablespoonsapple cider vinegar
1poundlean ground beef
1package hot dogs
1package 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.
This recipe originally appeared on spicysouthernkitchen.com