Cole Slaw on Hot Dogs
I have been eating these since my childhood. Normally I make these with leftover slaw so the ratio of slaw may be off. The recipe was inspired by Recipe #262230 which was posted by Chef rickoholic83. The dressing makes a wonderful dressing for coleslaw. You may have leftover dressing, it can also be served on a fruit salad or lettuce wedges.
Total time
260 min
Servings
8
Calories
289.4
Category
Sauces & Condiments
Discover the ultimate twist on a classic American favorite with this Cole Slaw on Hot Dogs recipe. Perfect for lunch or a quick snack, this dish combines the crunch of fresh cabbage and carrots with tangy sun-dried tomatoes and a creamy red wine vinegar dressing, all piled high on a juicy hot dog. Ideal for kid-friendly meals and budget-friendly cooking, this recipe requires minimal stove top time and a few hours of chilling to let the flavors meld. Whether you're planning a summer barbecue or a simple weeknight dinner, this unique slaw-topped hot dog will become a new family staple.
Ingredients
Makes 8 servings
- 8 green cabbage
- 8 carrot
- 3 red onion
- 1 sun-dried tomato
- 1/4 mayonnaise
- 1/4 red wine vinegar
- 1 red wine vinegar
- 1/4 tomato ketchup
Method
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.
Cook's notes
- For the best texture, shred the cabbage and carrots finely using a mandoline or food processor.
- Let the coleslaw chill for at least 4 hours (or overnight) to allow the flavors to fully develop.
- Toast the hot dog buns lightly on the stove top or grill for added crunch.
- If you prefer a tangier slaw, add an extra tablespoon of red wine vinegar to the dressing.
- Use high-quality, all-beef hot dogs for a richer taste that complements the tangy slaw.
Easy swaps
- Instead of green cabbage, use savoy cabbage or napa cabbage
- Instead of carrot, use shredded zucchini or jicama
- Instead of red onion, use sweet onion or shallots
- Instead of sun-dried tomato, use roasted red peppers or cherry tomatoes
- Instead of mayonnaise, use Greek yogurt or vegan mayo
- Instead of red wine vinegar, use apple cider vinegar or white wine vinegar
- Instead of tomato ketchup, use BBQ sauce or sriracha for a spicy kick
Frequently asked
Can I make this coleslaw ahead of time?
Yes! This coleslaw actually tastes better when made ahead. Refrigerate it for at least 4 hours or overnight to allow the flavors to blend. Stir well before serving.
What type of hot dogs work best with this slaw?
Any hot dog works, but all-beef or smoked hot dogs add a savory depth that pairs perfectly with the tangy, creamy slaw. For a kid-friendly option, use classic pork hot dogs.
Can I use a pre-shredded coleslaw mix?
Absolutely. To save time, you can substitute the cabbage and carrots with a 16-ounce bag of pre-shredded coleslaw mix. Adjust the dressing amount as needed.
Is this recipe gluten-free?
The coleslaw itself is gluten-free. Ensure you use gluten-free hot dogs and buns to make the entire meal gluten-free.
How can I make this recipe spicier?
Add a pinch of cayenne pepper or a dash of hot sauce to the dressing. You can also mix in some chopped jalapeños or use spicy ketchup.
