Cole Slaw On Hot Dogs Recipes

Steps:

• Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
• For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
• Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.

Steps:

• For the dressing, in a small bowl combine the mayonnaise and red wine vinegar.
• Mix together the cabbage, carrot, red onion, and sun dried tomatoes; stir in enough of the dressing to moisten the cabbage mixture to your liking, add the ketchup and mix well.
• Add salt and pepper to taste, refrigerate the coleslaw until ready to serve, 4 to 5 hours is suggested in order for the flavors to blend.
• Boil hot dogs in water, place one in steamed bun top with generous amounts of slaw and enjoy.
• Please note the cook time allows for chilling the coleslaw for 4 hours before serving.

Steps:

• Finely shred the cabbage. Mix all ingredients in a large bowl and refrigerate for 30 minutes or until ready to serve.