What’s better than a Whole30 hot dog? A Whole30 hot dog dish loaded with crunch, tangy dill pickle flavor, and easy prep and perfect for grilling season. Whether you’re looking for a quick weeknight meal or prepping a feast for a crowd, these Whole30 Hot Dogs with Crunchy Dill Pickle Slaw will be a fast favorite.
Choosing the right hot dog
Not all hot dogs are created equal, and that’s exactly why we’re using Whole30 Approved® Teton Waters Ranch Uncured Beef Hot Dogs. Their hot dogs are 100% grass-fed, grass-finished, and Certified Humane®, which means better quality beef from cattle raised without antibiotics or added hormones, so you can feel good about enjoying a delicious hot dog no matter the recipe or season. Click here to use their store locator and find Teton Waters Ranch in a store near you!
Tips for maximum crunch
For the best topping texture, use a bagged slaw mix, or prepare from scratch, with cabbage, carrots, and radish. This tasty trio adds color, crunch, and a hint of peppery bite that perfectly complements the tangy pickle dressing. To keep the slaw crisp, toss it with the dressing just before serving, so it doesn’t sit too long. If you’re making the recipe in advance, store the dressing separately and mix when you’re ready to serve.
Pairing suggestions
This hot dog dish is delicious on its own, but you can serve it with crispy roasted potatoes or fresh fruit for a balanced meal. If you’re meal prepping, pack everything separately and assemble just before eating to keep the textures fresh.
With high-quality ingredients and simple prep, this recipe delivers big flavor for all your fun in the sun.
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.
