All Recipes

Carolina Slaw Dogs

40 Mins


8 Martin’s Long Potato Rolls

Yellow Mustard, for serving (optional)

1/4 Cup Finely Chopped Onions


1 Pound Lean Ground Beef

1 Cup Beef Broth

3 Tablespoons Tomato Paste

1/4 Cup Ketchup

1 Tablespoon Chili Powder

1 Teaspoon Sugar

1 Teaspoon Worcestershire Sauce

1 Teaspoon Paprika

1 Teaspoon Brown Sugar

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Salt

1/2 Teaspoon Onion Powder


1 1/2 Cups Finely Chopped Cabbage

1/4 Cup Carrots, shredded

1 Tablespoon White Onion, finely chopped

1/2 Cup Mayonnaise

2 Tablespoons Honey

1 Tablespoon Apple Cider Vinegar

Serves: 8


Step 1

Add the ground beef to a large skillet over medium heat, breaking up the meat with a wooden spoon; cook until browned and cooked through. Add in broth, tomato paste, ketchup, and seasonings, and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally.

Step 2

Preheat grill to medium-high heat.

Step 3

In a large bowl, toss together the shredded cabbage, carrots, and 1 tablespoon chopped onion.

Step 4

In a separate bowl, whisk together mayonnaise, honey, and apple cider vinegar until smooth. Pour dressing over cabbage mixture and toss to combine.

Step 5

Grill hot dogs until charred and heated through.

Step 6

To assemble the hot dogs, place each grilled hot dog on a Martin’s Long Potato Roll, topped with chili, cole slaw, and remaining chopped onions. Drizzle with yellow mustard, if desired. (Note: you can also serve with slaw only, minus the chili, for another great combination.)