CAROLINA SLAW DOG RECIPE
Delicious Carolina style slaw dogs topped with a creamy tangy coleslaw.
Provided by Julia Jordan | Julia's Simply Southern
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Add the grated cabbage, carrot, onion and pickle to a medium mixing bowl and set aside.
- In a small bowl combine the mayonnaise, buttermilk, vinegar and seasonings together then pour over the cabbage mixture, stir to combine. Cover and chill until ready to serve.
- To assemble slaw dogs; place a wiener in a hot dog bun and top with mustard, onion and chili sauce the top with coleslaw.
Nutrition Facts : Calories 451 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 713 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHEESY BARBECUE SLAW DOGS
Discover your new favorite cookout dish when you try our Cheesy Barbecue Slaw Dogs. BBQ sauce and vegetable relish are a sweet and tangy addition to beefy franks in our Cheesy Barbecue Slaw Dogs recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 hot dogs
Number Of Ingredients 17
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TEXAS DOG
Steps:
- For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
- For the BBQ sauce:
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
- Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- For the cole slaw:
- Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
- Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.
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- In a large bowl, toss the cabbage, scallion and lime juice; season with salt and pepper. In a mortar, pound the sesame seeds until crushed and transfer to a small bowl. Stir in the mayonnaise and season with salt.
- In a nonstick skillet, heat 1 tablespoon of oil. Add the kimchi and cook over high heat until browned all over, 3 minutes.
- Light a grill. Brush the insides of the buns with oil and grill over moderately high heat, cut side down, until crisp, 20 seconds. Turn and grill for 20 seconds longer. Spread the cut sides with the sesame mayonnaise.
- Grill the hot dogs over moderately high heat until nicely charred all over, 3 minutes. Tuck the hot dogs into the buns with the kimchi and cheddar. Top with the cabbage salad, romaine, onion and cilantro sprigs. Drizzle a little Sriracha on top and serve.
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