Ingredients with Measurements:
- 4 hot dogs
- 4 hot dog buns
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
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 shredded cabbage and carrots.
3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined.
4. Pour the dressing over the cabbage and carrots and mix until the vegetables are coated.
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.
7. To assemble, place a hot dog in each bun and top with a generous amount of the creamy coleslaw.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 19g
- Carbohydrates: 28g
- Protein: 9g
Substitutions for ingredients:
- You can use any type of hot dog or bun you prefer.
- You can use pre-shredded coleslaw mix instead of shredding the cabbage and carrots yourself.
- Greek yogurt can be substituted for mayonnaise.
Variations:
- Add diced onions or jalapeños to the coleslaw for extra flavor.
- Top the hot dogs with ketchup, mustard, or relish.
- Use a different type of dressing for the coleslaw, such as ranch or Italian.
Tips and Tricks:
- Make sure to mix the coleslaw well so that all the vegetables are coated in the dressing.
- Toasting the buns on the grill adds extra flavor and texture.
- Use tongs to handle the hot dogs on the grill to prevent them from falling apart.
Storage Instructions:
- Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the hot dogs, place them on a microwave-safe plate and microwave for 30-60 seconds, or until heated through.
Presentation Ideas:
- Serve the hot dogs on a platter with the coleslaw on the side.
- Garnish with chopped parsley or cilantro for added color.
Garnishes:
- Chopped parsley or cilantro
- Diced onions
- Jalapeños
Pairings:
- French fries
- Potato chips
- Grilled corn on the cob
Suggested Side Dishes:
- Baked beans
- Potato salad
- Macaroni and cheese
Troubleshooting Advice:
- If the coleslaw is too dry, add more dressing until it reaches the desired consistency.
- If the hot dogs are sticking to the grill, brush them with a little bit of oil before grilling.
Food Safety Advice:
- Make sure to cook the hot dogs to an internal temperature of 165°F to ensure they are safe to eat.
- Keep perishable ingredients refrigerated until ready to use.
Food History:
- Hot dogs have been a popular food in the United States since the late 1800s.
- Coleslaw originated in the Netherlands and was brought to the United States by Dutch immigrants.
Flavor Profiles:
- The hot dogs are savory and smoky from the grill.
- The coleslaw is creamy and tangy with a hint of sweetness from the honey.
Serving Suggestions:
- Serve with a cold beer or soda for a classic American meal.
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