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Slaw Dog



Slaw Dog

8 all-beef hot dogs

8 hot dog buns

Yellow mustard

Chopped white onion

Chili (recipe follows)

Slaw (recipe follows)

Hot sauce to taste


1 cup flat beer or water

1 pound lean ground beef

1 garlic clove, minced

1 teaspoon salt

6 saltine crackers, finely crushed (1/8 cup cracker meal)

1 tablespoon tomato paste

2 teaspoons New Mexico ground red chile, or cayenne

1 teaspoon cumin

¼ teaspoon cinnamon


3 cups finely chopped cabbage

¼ teaspoon salt

freshly ground black pepper

¼ cup mayonnaise

2 teaspoons buttermilk


For the chili:

  1. Place beer and ground beef in an unheated medium saucepan. Use your fingers to gently break apart beef by rubbing pieces lightly until it makes a slurry with the liquid. You don’t want chunks or lumps.
  2. Stir in garlic, salt, and cracker crumbs and place over medium-high heat. Bring mixture to a boil, stirring to keep it from sticking to the bottom of pot. Reduce heat to medium-low and cook, stirring frequently to prevent sticking. Cook until liquid has largely evaporated. The chili should be a finely grained aggregate that holds its shape on the spoon.
  3. Stir in tomato paste. Remove from heat and stir in the spices. Cover and let sit for 5 minutes before serving.

For the slaw:

In a medium bowl, season cabbage with salt and pepper to taste (more is better). Thin the mayonnaise with buttermilk and mix with cabbage.

To assemble

  1. Heat hotdog by submerging in boiling water for 5 minutes.
  2. Meanwhile, paint inside of hot dog bun with yellow mustard. If you want onion, add it to taste.
  3. When dog is ready, drain and pat dry. Place in bun and cover first with chili sauce, then slaw. Pass hot sauce on side.

Chef’s note: I like Hefeweizen, so I pour out the cup of beer to go flat and then drink the rest. The citrus and coriander notes in the Hefeweizen probably don’t survive the slow simmer, but I like to think they do. You can use any light beer, but not a stout or porter. Cheap beer is traditional.


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