Crispy Bacon Hot Dogs With Creamy Cabbage Slaw
Grilled beef hot dogs butterflied and charred, topped with tangy creamy slaw made from shredded green cabbage and carrots, crispy applewood bacon, crunchy potato chips, and fresh scallions. Perfect for casual outdoor entertaining or weeknight dinners. The potato chip topping adds unexpected crunch while the cool slaw balances the smoky grilled meat, making this a fun twist on the classic hot dog.
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded carrot
- 2 tablespoons chopped fresh chives
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon white vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon mustard powder
- 6 slices applewood smoked bacon, finely choppedcoconut bacon1:1vegan
nut-free
- 4 beef hot dogsplant-based hot dogs1:1vegan
vegetarian
- 4 hot dog buns
- 1 cup potato chips, crushedfried onions1:1vegetarian
gluten-free options available
- 2 scallions, green parts only, sliced
Instructions
- 1
Combine cabbage, carrots, chives, mayonnaise, sour cream, vinegar, sugar, salt, and mustard powder in a large bowl and stir well to combine. Set aside.
- 2
Heat a lightly oiled skillet over medium heat. Add bacon pieces and cook until crispy, about 5-8 minutes. Remove and set aside.
- 3
Heat a grill to 350 F or place a cast iron skillet over medium heat.
- 4
Butterfly hot dogs down the center.
- 5
Place hot dogs cut-side down on grates and cook until charred, then flip and cook on the opposite side until charred.
- 6
Place hot dogs into buns.
- 7
Divide coleslaw among the hot dogs.
- 8
Sprinkle with bacon bits, top with crushed potato chips and sliced scallions, and serve immediately.
Tips
Butterfly hot dogs evenly to ensure even charring on both sides and faster cooking. Cut from one end toward the other without cutting completely through.
Make slaw up to 2 hours ahead and refrigerate, allowing flavors to meld. The cold slaw provides refreshing contrast to hot grilled hot dogs.
Crush potato chips just before serving to maintain maximum crunch and prevent them from becoming soggy on the warm hot dogs.
Good to Know
Coleslaw keeps refrigerated in an airtight container for up to 3 days. Do not assemble hot dogs in advance as buns will become soggy.
Prepare coleslaw up to 2 hours ahead and refrigerate. Cook bacon ahead and reheat gently before serving. Assemble just before eating.
Serve immediately while hot dogs are warm and potato chips are crispy. Pairs well with cold beverages, pickles, and mustard on the side.
Common Mistakes
Do not skip the slaw-to-hot-dog ratio or the dish will be dry and unbalanced.
Do not add crushed potato chips early or they will absorb moisture and lose their crunch.
Do not cook bacon too far ahead or it will lose crispness; reheat gently if needed.
Substitutions
Dairy-Free Swaps
Vegan Options
vegetarian
nut-free
General Alternatives
gluten-free options available
FAQ
Can I make this ahead for a party?
Prepare coleslaw and cook bacon 2-4 hours ahead, then refrigerate separately. Grill hot dogs just before serving and assemble on the spot. This keeps everything fresh and crispy without last-minute stress.
What if I don't have a grill?
A cast iron skillet over medium heat works equally well for charring hot dogs. You can also broil them in the oven at 350 F for 10-12 minutes, turning halfway through.
How long will leftover coleslaw keep?
Coleslaw stays fresh in an airtight container for up to 3 days in the refrigerator. Do not store assembled hot dogs; keep slaw and other toppings separate until serving.