- 1 head green cabbage, finely shredded
- 1 cup finely shredded red cabbage
- 3/4 cup finely chopped pineapple
- 1 large carrot, finely shredded
- 5 slices cooked bacon, chopped
- 1/2 red onion, grated
- 1/4 cup chopped fresh parsley
- 3/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 3 chipotle chiles in adobo sauce, pureed
- 2 tablespoons white sugar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 kosher all-beef hot dogs
- 8 hot dog buns
- Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
- Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate. Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
- Place hot dogs in the buns and top with cabbage slaw.
05/02/2018
recipepes.com
Hot Dogs with Pineapple Bacon Chipotle Slaw, recipe
PT15M
PT1H
5
455 calories
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