The great American hot dog is topped all kinds of ways in different regions of the country. The South has long enjoyed Slaw Dogs. The crunch of cabbage and creamy dressing of slaw are the perfect complement to a grilled frank. Pro tip: Before grilling, poach hot dogs in water or beer until warmed through. Grill them over a hot fire, and the wieners will stay juicy and plump.
- 8 good beef hot dogs
- 8 soft hot dog buns, toasted if desired
- 4 cups Traditional Coleslaw
- GRILL or heat hot dog wieners until hot and place into buns.
- TOP each with ½ cup slaw and serve immediately.