Whole30 Hot Dogs with Crunchy Dill Pickle Slaw
Servings 2
Ingredients
- 5 Teton Waters Ranch 100% Grass-Fed Hot Dogs
- Bagged cabbage slaw mix (with carrots, radish, and cabbage)
- 2 tbsp olive oil
- 2 tbsp dill pickles finely chopped
- Whole30-compatible mayo
- Dijon mustard (check for compatibility)* to taste
- 1 tbsp fresh dill, chopped
- Apple cider vinegar to taste
- Garlic powder to taste
- Salt and pepper to taste
- Whole30-compatible chili oil to taste
Instructions
- Crosshatch cut the hot dogs on one side.
- Grill the hot dogs until nicely browned—grilling time will vary based on type of grill.
- Make the slaw: Toss cabbage, carrot, and radish in a bowl. Add olive oil, 1 tbsp of mayo, fresh dill, and season with salt and pepper.
- Make the pickle drizzle: Mix mayo, Dijon mustard, apple cider vinegar, garlic powder, and chopped dill pickles. (See note below)
- Assemble: Place slaw on the plate, add the grilled hot dogs, and top with a drizzle of the pickle sauce.
- Add crunch: Sprinkle with chili oil and pepitas.
Recipe notes:
- Crosshatching the hot dogs is optional. However, the cuts create a really nice crisp on the hot dog from the grill and keeps the hot dogs from “bubbling.”
- Depending on the mayo used, you may not need Dijon mustard and apple cider vinegar. For example: Most homemade mayo has enough flavor to omit, whereas a store-bought variety may need these extra ingredients to balance the flavor.