Carolina Slaw Dog Recipes

CHILI SLAW DOGS

Chili Slaw Dogs image

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.

Provided by Christin Mahrlig

Time 40m

Number Of Ingredients 18

Ingredients

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
mustard

Steps:

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 Facts : Calories 515 kcal, ServingSize 1 serving

CAROLINA COLE SLAW

Carolina Cole Slaw image

An easy Carolina Cole Slaw recipe

Provided by Caroline Belk

Categories Salad Onion Side Vegetarian Summer Cabbage Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 8

Ingredients

1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced

Steps:

Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

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