📝 About This Recipe
A true cornerstone of Southern roadside cuisine, this Slaw Dog balances the smoky char of a grilled frankfurter with the cool, creamy crunch of a homemade buttermilk slaw. The secret lies in the 'all-meat' chili sauce, which provides a savory, spiced foundation that cuts through the richness of the toppings. It’s a messy, soulful, and quintessential American classic that captures the spirit of a backyard summer barbecue in every bite.
🥗 Ingredients
The Slaw
- 4 cups Green cabbage (very finely shredded or minced)
- 1 medium Carrot (peeled and grated)
- 1/2 cup Mayonnaise (Duke's brand preferred for authenticity)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Sugar
- 1/2 teaspoon Celery seed
The Chili Sauce
- 1 lb Ground beef (80/20 lean-to-fat ratio)
- 2 tablespoons Tomato paste
- 1/2 piece Yellow onion (grated or very finely minced)
- 1 tablespoon Chili powder
- 1 cup Beef broth
Assembly
- 8 pieces All-beef frankfurters (natural casing preferred for 'snap')
- 8 pieces Top-split buns (brioche or classic New England style)
- 1/4 cup Yellow mustard
- 2 tablespoons Unsalted butter (melted, for toasting buns)
👨🍳 Instructions
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1
Begin by making the slaw. In a large mixing bowl, whisk together the mayonnaise, cider vinegar, sugar, celery seed, salt, and pepper until smooth.
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2
Fold in the finely shredded cabbage and grated carrots. Toss thoroughly to coat, then cover and refrigerate for at least 30 minutes to allow the flavors to marry.
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3
For the chili sauce, place the ground beef in a medium saucepan and cover with just enough cold water to submerge it. Use a whisk to break the meat into very fine crumbles before turning on the heat.
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4
Bring to a boil, then reduce heat to a simmer. Cook until the beef is no longer pink, then drain about 80% of the water/fat.
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5
Stir in the grated onion, tomato paste, chili powder, and beef broth. Simmer on low for 15-20 minutes until the mixture is thick and jammy.
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6
Preheat your grill or a cast-iron skillet to medium-high heat.
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7
Lightly score the frankfurters with shallow diagonal cuts; this prevents them from bursting and allows the chili to settle into the grooves.
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8
Grill the hot dogs for 5-7 minutes, turning frequently, until they have distinct char marks and are heated through.
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9
Brush the insides of the split buns with melted butter and toast them on the grill for 30-60 seconds until golden brown.
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10
To assemble, place a hot dog in each toasted bun.
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11
Apply a thin line of yellow mustard directly onto the dog.
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12
Spoon a generous amount of warm chili sauce over the mustard.
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13
Top with a massive heap of the chilled slaw, allowing some of the dressing to soak into the chili.
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14
Serve immediately while the dog is hot and the slaw is still crisp and cold.
💡 Chef's Tips
For the most authentic texture, mince your cabbage almost to the size of rice grains rather than long shreds. Always use cold water to break up your chili beef; it ensures a fine, saucy texture rather than chunky burger lumps. Don't skip the celery seed in the slaw; it provides that specific 'deli' flavor profile essential to the dish. If you want extra heat, add a dash of hot sauce to the chili while it simmers. Steam your buns for 30 seconds before toasting if you want them extra soft and pillowy.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked potato chips for maximum crunch. A cold glass of sweet tea is the traditional Southern pairing for this meal. Pair with a crisp pilsner or a light lager to cut through the richness of the chili. Add a side of pickled okra or a spicy dill pickle spear to cleanse the palate. Finish the meal with a slice of peach cobbler or banana pudding.