Slaw Dogs Recipes

CHILI SLAW DOGS

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.

SLAW DOGS

Steps:

• Boil hot dogs until warmed through or, if preferred, cook them on the grill.
• Spread butter on sides of hot dog buns and toast each on all sides in a skillet on the stove until warm & toasty.
• Add hot dogs to buns and top with coleslaw and other condiments of your choice.
• Mix cabbage, onion and carrot in a large bowl.
• Mix remaining ingredients in a small bowl and stir. Let the sauce sit for 5 minutes before mixing into the slaw. Taste and correct seasonings, as needed.

COLE SLAW ON HOT DOGS

Steps:

• 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.

CHILI SLAW DAWGS

Steps:

• Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
• For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
• Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.

CHEESY BARBECUE SLAW DOGS

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.