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Yields:
8 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
Ree serves these hot dogs with one of her all-time favorite combos: barbecue sauce and a crunchy, creamy slaw!
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Ingredients
For the slaw:
- 1/2 cup
mayonnaise
- 3 Tbsp.
whole milk
- 1 Tbsp.
apple cider vinegar
- 2 tsp.
dijon mustard
- 2 tsp.
sugar
- 1/2 tsp.
kosher salt
- 1/4 tsp.
cayenne pepper
Black pepper, to taste
- 1
carrot, shredded
- 1/4
small head savoy cabbage, shredded
- 1/4
head red cabbage, shredded
- 1/2
small red onion, thinly sliced
- 1/2 cup
fresh cilantro, chopped
For the hot dogs:
Vegetable oil, for the grill
- 8
brioche hot dog buns
- 8
all-beef hot dogs
- 1/2 cup
barbecue sauce
Directions
- Step 1Preheat a grill to medium high. For the slaw: Whisk the mayonnaise, milk, vinegar, mustard, sugar, salt, cayenne and black pepper in a large bowl. Add the carrot, both kinds of cabbage and the red onion and toss to combine.
- Step 2Lightly oil the grill grates. Grill the hot dog buns until lightly toasted, 1 to 2 minutes. Remove to a platter. Add the hot dogs to the grill. Brush with some of the barbecue sauce and cook, turning and brushing occasionally with more sauce, until charred and glossy, 4 to 5 minutes. Place the hot dogs in the buns and brush with any remaining barbecue sauce.
- Step 3 Just before serving, add the cilantro to the slaw and toss. Top the hot dogs with the slaw.
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