Mediterranean Slaw Dogs

By • June 9, 2010 0 Comments

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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

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Serves 10-12

To Make the Slaw

  • 1 small napa cabbage {about 3 cups sliced}
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1/3 cup mayonnaise

To Make the Topping:

  • 1/2 cup greek yogurt
  • 1 tablespoon Bella Cucina Mint Pesto
  • 1 cup diced Persian or English cucumbers
  • 1 cup sliced grape or chopped heirloom tomatoes {for garnish}
  1. 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.
  2. 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.
  3. 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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