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.
Grilled West Virginia Slawdog Recipe
Makes:
Takes:
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
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Prepare the coleslaw (here are two good ones to try: Mayo dressed or sour cream dressed). Prepare the meat sauce.
- Fire up. Prepare a grill for medium-high heat cooking.
- Cook. Cook the franks on the grill. Steam the bun.
- 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.
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