Slaw Dogs, A West Virginia Original

Many hot dog stands offer coleslaw as an optional topping, commonly called a slawdog, but in much of West Virginia it is required.

The slawdog is a tasty but improbable construct of bun with a beanless ground beef sauce sometimes forming a bed for the frank, sometimes forming a blanket on top, yellow mustard, and finely chopped creamy sweet-sour green cabbage coleslaw crowning it all in place of the sauerkraut found in New York.

Similar slawdogs can be found from Alabama through Georgia into South Carolina and North Carolina (where the slaw has ketchup, hot pepper, and lots of vinegar). A cheap meal with two kinds of meat, veggies, and starch all in one hand.

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Here is my recipe for a slawdog, which is a tasty but improbable construct of bun with a beanless ground beef sauce sometimes forming a bed for the frank, sometimes forming a blanket on top, yellow mustard, and finely chopped creamy sweat-sour green cabbage coleslaw crowning it all in place of the sauerkraut found in New York.

Course. Lunch. Dinner. Entree.

Cuisine. American.

Makes. 8 servings

Takes. 10 minutes

Ingredients

8 all-beef frankfurters

8 buns

2 cups Meathead's All-Purpose Hot Dog Chili

Yellow mustard

1 sweet Vidalia onion, chopped

2 cups sweet-sour creamy coleslaw

Method

1) Prep. Prepare the coleslaw (here are two good ones to try: Mayo dressed or sour cream dressed). Prepare the meat sauce.

2) Fire up. Prepare a grill for medium-high heat cooking. 

3) CookCook the franks on the grill. Steam the bun.

4) Serve. Put the dog in the bun, top with mustard, then the meat sauce, then the onions, then the slaw. The sequence varies from joint to joint, and I've even seen the meat sauce under the dog, but this is the way I like it. So there.

"A hot dog at the game beats roast beef at the Ritz."Humphrey Bogart

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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