Southern Pickle Slaw Dogs
Bring a taste of the south to your kitchen with this unique but classic dish
Photo courtesy Gibbs Smith Books
Makes 8 servings
INGREDIENTS
1/3 cup mayonnaise
2 tablespoons dill or sweet pickle juice
1 1/2 teaspoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 medium dill pickle, finely chopped (about 2 tablespoons)
1 tablespoon finely chopped onion
2 cups bagged coleslaw mix
8 all-beef hot dogs
8 hot dog buns
catsup and mustard
DIRECTIONS
In a medium bowl, whisk together the mayonnaise, pickle juice, vinegar, sugar, salt, pepper, and mustard until smooth. Add the pickle and onion, and stir to combine. Add the coleslaw mix and toss with a fork to distribute dressing. Cover and refrigerate until ready to use.
Preheat a grill to medium high. Cook the hot dogs, turning often, until sizzling and browned all over, 6–8 minutes. Put the hot dog buns on the grill, cut side down, and cook until lightly toasted, about 1 minute.
To assemble the sandwiches, place each grilled hot dog in a toasted bun and top with coleslaw. Serve accompanied with catsup and mustard.
