Carolina Slaw Dogs
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
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.
Preheat grill to medium-high heat.
In a large bowl, toss together the shredded cabbage, carrots, and 1 tablespoon chopped onion.
In a separate bowl, whisk together mayonnaise, honey, and apple cider vinegar until smooth. Pour dressing over cabbage mixture and toss to combine.
Grill hot dogs until charred and heated through.
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.)