by Sheena Bates
8
SERVINGS
Ingredients
- 1/3 cup mayonnaise
- 2 tablespoons dill or sweet pickle juice
- 1-1/2 teaspoons balsamic vinegar
- 1 teaspoon sugar
- 1/4 teaspoon ground mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 medium dill pickle, finely chopped (about 2 tablespoons)
- 1 tablespoon finely chopped onion
- 1 bag (16 ounces) coleslaw mix
- 8 all-beef hot dogs
- 8 hot dog buns
- Ketchup and mustard, for serving
Directions
- In a medium bowl, whisk together mayonnaise, pickle juice, vinegar, sugar, mustard, pepper, and salt until smooth. Add pickle and onion, and stir to combine. Add coleslaw mix, and toss with a fork to distribute the dressing. Cover and refrigerate until ready to use.
- Preheat grill to medium-high. Cook hot dogs, turning often, until sizzling and browned all over, 6 to 8 minutes. Grill buns, cut side down, until lightly toasted, about 1 minute.
- Place a hot dog in each toasted bun and top with some slaw. Serve with ketchup and mustard.
Few things say “summer” like a hot dog. There are almost endless ways to prepare and eat them, from the classic campfire cuisine to bold breakfast options. Get creative, and enjoy this favorite summer food.
More Sweet and Savory Summer Recipes
From homemade ice cream to grilled hot dogs, enjoy some of the quintessential foods of summer.
These recipes are excerpted from Hot Diggity Dog by Eliza Cross, published by Gibbs Smith.
Originally published as part of “Sweet and Savory Summer Classics” in the July/August 2023 issue of Grit magazine and regularly vetted for accuracy.
