Ingredients with Measurements:
- 4 hot dogs
- 4 hot dog buns
- 1/4 head of green cabbage, finely shredded
- 1/4 head of red cabbage, finely shredded
- 1 large carrot, peeled and grated
- 1/4 cup apple cider vinegar
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Tongs
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine the finely shredded green and red cabbage and grated carrot.
3. In a separate bowl, whisk together the apple cider vinegar, mayonnaise, honey, salt, and black pepper.
4. Pour the dressing over the cabbage and carrot mixture and toss until well combined.
5. Grill the hot dogs for 5-7 minutes, turning occasionally, until they are cooked through and have grill marks.
6. Toast the hot dog buns on the grill for 1-2 minutes, until lightly charred.
7. Place a hot dog in each bun and top with a generous amount of the apple-cider slaw.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 7 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 325
- Total fat: 20g
- Saturated fat: 4g
- Cholesterol: 30mg
- Sodium: 840mg
- Total carbohydrates: 29g
- Dietary fiber: 3g
- Sugars: 10g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of hot dog or bun that you prefer.
- Instead of green and red cabbage, you can use just one type of cabbage or even substitute with kale or Brussels sprouts.
- If you don't have apple cider vinegar, you can use white vinegar or lemon juice instead.
- If you don't have mayonnaise, you can use Greek yogurt or sour cream instead.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add sliced jalapeños or hot sauce to the slaw for a spicy kick.
- Top the hot dogs with shredded cheddar cheese or diced onions.
- Use a vegan hot dog and vegan mayonnaise for a vegan version of this recipe.
Tips and tricks:
- Make the slaw ahead of time and store it in the fridge until ready to use.
- If using a grill pan, make sure to lightly oil it before grilling the hot dogs.
- Don't overcook the hot dogs or they will become tough and dry.
- Use tongs to handle the hot dogs on the grill to prevent them from falling apart.
Storage instructions:
- Store any leftover slaw in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the hot dogs, place them on a microwave-safe plate and microwave for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
- Serve the hot dogs on a platter with the slaw on the side for guests to add as much as they like.
- Garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Sliced jalapeños
- Shredded cheddar cheese
- Diced onions
Pairings:
- Serve with a side of potato chips or French fries.
- Pair with a cold beer or lemonade.
Suggested side dishes:
- Potato chips
- French fries
- Grilled corn on the cob
- Baked beans
Troubleshooting advice:
- If the slaw is too dry, add more mayonnaise or apple cider vinegar to taste.
- If the hot dogs are sticking to the grill, lightly oil the grill grates before cooking.
Food safety advice:
- Make sure to cook the hot dogs to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Hot dogs have been a popular food in the United States since the late 1800s.
- Cabbage has been used in slaws for centuries and was a popular food in ancient Rome.
Flavor profiles:
- The hot dogs are savory and smoky from the grill, while the slaw is tangy and slightly sweet from the apple cider vinegar and honey.
Serving suggestions:
- Serve the hot dogs on a platter with the slaw on the side for guests to add as much as they like.
- Garnish with fresh herbs such as parsley or cilantro.
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