Author Notes
These dogs are best cooked over a hard wood grill for added flavor + texture. Use all natural beef dogs for the best flavor, or a flavored sausage, such as lamb or mint.
—Alisa Barry
Ingredients
- To Make the Slaw
-
1
small napa cabbage {about 3 cups sliced}
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2 tablespoons
cider vinegar
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1/4 teaspoon
salt
-
1/8 teaspoon
cracked black pepper
-
1/3 cup
mayonnaise
- To Make the Topping:
-
1/2 cup
greek yogurt
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1 tablespoon
Bella Cucina Mint Pesto
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1 cup
diced Persian or English cucumbers
-
1 cup
sliced grape or chopped heirloom tomatoes {for garnish}
Directions
-
For the Slaw: Cut the cabbage in half, then in quarters. Remove the core and discard. Slice each quarter cabbage into ¼ inch thin slices. In a large mixing bowl, whisk together the mayonnaise, vinegar, salt and pepper. Taste for seasoning. Toss the cabbage with the dressing until well coated. Keep refrigerated until ready to use.
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For the Topping: In a small bowl, mix the yogurt and pesto until blended well. Fold in the cucumbers. Keep refrigerated until ready to use.
-
To Assemble the Slaw Dogs:
Place a grilled hot dog on a toasted bun. Spoon on the minted yogurt mixture. Top with a couple of Tablespoons of slaw mix. Finish with a garnish of sliced tomatoes.
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