I make coleslaw at home quite regularly; it's useful for packed lunches, jacket potatoes, salads and just to have on the side at an evening meal. And it was inevitable that one day I'd try and top a hot dog with it. I tried it on its own and it lacked something, which I later found out was smoky barbecue sauce. The two are great together - smoky, dark sauce along with crunchy, creamy coleslaw and then the smoky-sweet pink frankfurter. I love this hot dog variation - I hope you do too.
Barbecue Coleslaw Hot Dog
First, make your coleslaw. I make mine by peeling and grating a medium-sized carrot and then chucking it into a bowl with two washed and quite finely-sliced spring onions. Then I tear 2-3 leaves off a Savoy cabbage and slice them into very thin strips, cutting these again in half lengthways just so you don't end up with long strands of cabbage in your coleslaw. Stir in a couple of heaped tablespoons of mayonnaise just to coat it and then put it to one side. Next, get your frankfurter into a hot pan and cook in a little oil and split the hot dog bun with a knife. In the last few minutes of cooking squeeze a little barbecue sauce into the pan to coat the hot dog. This will make it sticky and sweet on the outside. Once the frank is piping hot all the way through and golden browned and sticky on the outside, lift with tongs and place into the hot dog bun. Top with more smoky barbecue sauce and then the crunchy coleslaw.
Fancy trying this? What's your favourite way to eat hot dogs?