Ingredients
Scale
The key to this dish lies in selecting the right ingredients, especially when it comes to the hot dogs and the slaw. I always choose high-quality, all-beef hot dogs for that authentic Southern flavor, and fresh, crisp cabbage for the coleslaw to keep it bright and crunchy. You don’t need fancy ingredients here—just simple, fresh items that allow the flavors to shine through. If you prefer, turkey or veggie dogs work well too, and swapping the mayo for Greek yogurt can lighten the slaw without losing creaminess.
- 8 all-beef hot dogs
- 8 soft hoagie rolls or hot dog buns
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup grated carrot
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and black pepper, to taste
- Optional: sliced pickles or jalapeños for extra kick
Instructions
- Start by preparing the slaw: In a large bowl, combine the shredded green and red cabbage with the grated carrot.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well blended.
- Pour the dressing over the cabbage mixture and toss thoroughly to coat. Set aside in the fridge to chill and meld flavors while you cook the hot dogs.
- Heat a grill or skillet over medium-high heat. Cook the hot dogs for about 5-7 minutes, turning occasionally, until nicely browned and heated through.
- Warm the hoagie rolls slightly on the grill or in a toaster to give them a bit of crunch and warmth.
- Assemble your sandwiches by placing a hot dog in each bun and generously topping with the chilled coleslaw. Add pickles or jalapeños if desired for a little extra zing.
- Serve immediately with your favorite sides and watch as everyone dives in happily!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: South Carolina Bird Dog Sandwiches, recipe, cooking, food
