Brushing the dogs with barbecue sauce during grilling imparts a sweet, caramelized smokiness that pairs beautifully with a colorful tangle of jalapeño-spiked coleslaw heaped on top. A summer classic, upgraded!
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- 4 serving(s)
- Total Time:
- 25 mins
- 3 tbsp.
- 2 tsp.
- 3 tbsp.
pickled jalapeños, finely chopped, plus 11/2 teaspoon pickling liquid
- 2 tbsp.
plus 2 teaspoon barbecue sauce, divided
medium red cabbage (7 ounces), cored and thinly sliced (about 2 1/2 cups)
medium green cabbage (7 ounces), cored and thinly sliced (about 2 1/2 cups)
medium carrot, coarsely grated
scallions, thinly sliced
hot dog buns, toasted
- Step 1Heat grill to medium.
- Step 2In large bowl, whisk together mayonnaise, mustard, pickling liquid, and 2 teaspoons barbecue sauce. Add cabbages, carrot, scallions, and jalapeños; toss to combine.
- Step 3Using paring knife, make 3 diagonal slits across top of each hot dog, then 3 more in opposite direction, to create diamond pattern. Grill, rotating and glazing with remaining 2 tablespoons barbecue sauce, until charred, 3 to 5 minutes.
- Step 4Transfer to plate and glaze with any remaining barbecue sauce. Serve each in bun, topped with 1/4 cup slaw and remaining slaw on side.
Top Technique: Slicing long slits into your hot dogs results in crispy nooks that soak up the delicious barbecue glaze.
NUTRITIONAL INFORMATION (per serving): About 424 cal, 26.5 g fat (8 g saturated), 39 mg cholesterol, 1,096 mg sodium, 37 g carbohydrates, 4 g fiber, 10.5 g sugar (7 g added sugar), 12 g protein
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.