Chicago ‘Slaw Dogs

Today I was torn between the flavors of a Chicago Dog and a southern style coleslaw topped version…then *ding!  Why not combine the two!?!

Genius…the crisp crunch of coleslaw, but with the flavors of a tangy Midwest Chicago hot dog.  I may never go back to either…I’m sold!

The Starting Lineup

  • 1 pckg all beef franks
  • 1 pckg rolls/hot dog buns
  • 3-4 cups precut coleslaw (cabbage blend)
  • 2 Tbsp yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/2 extra virgin olive oil
  • 1/2 cup white onion, chopped, to taste
  • 1/4 cup sweet pickle relish, to taste
  • 1/4 cup pickled sport peppers (or peperoncini’s), chopped, to taste
  • 1 tsp celery salt, to salt


  • Tomato slices
  • Dill pickle spears 

In a large bowl, combine the mustard, apple cider vinegar, EVOO and celery salt.  Give this a good whisk…when you think you’re done, you’re not. 😉 Whisk some more!

   Next add in the chopped onion, sweet pickle relish, sport peppers (peperoncini’s) and give another solid stir.

 Finally fold in the cabbage-blend to the Chicago ‘Slaw vinaigrette until it’s completely coated.  Here is where you should give this a taste and adjust your ingredients if necessary.  Do you prefer it sweeter? Than more pickle relish.  Do you like more heat?  Then double up on the hot peppers, etc.

 After you’ve perfected your slaw, cover your dish with Saran Wrap and place in the refridgerator for at least 30 minutes.

Once it’s time to eat, cook your hot dogs to your preference (grill, boil, nuke, sear, broil, sauté…you understand) and place in the bun.  You’ll then add a couple of tomato slices and a dill pickle spear on the sides of the cooked frank and top with a hefty helping of the Chicago ‘Slaw!  Enjoy!  …Grab a napkin too!

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