Hot Dogs with Pineapple Bacon Chipotle Slaw
Recipe by Culinary Envy from allrecipes.com
Dinner,Lunch 53 Mins.
Ingredients
8
8 servings
- •1 head green cabbage, finely shredded
- •1 cup finely shredded red cabbage
- •¾ cup finely chopped pineapple
- •1 large carrot, finely shredded
- •5 slices cooked bacon, chopped
- •½ red onion, grated
- •¼ cup chopped fresh parsley
- •¾ cup mayonnaise
- •¼ cup apple cider vinegar
- •3 chipotle chiles in adobo sauce, pureed
- •2 tablespoons white sugar
- •1 tablespoon honey
- •1 tablespoon Dijon mustard
- •½ teaspoon onion powder
- •½ teaspoon garlic powder
- •½ teaspoon celery salt
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •8 kosher all-beef hot dogs
- •8 hot dog buns
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 499
- Carbohydrate: 43g
- Fat: 32g
- Fiber: 6g
- Protein: 12g
- Sugar: 17g
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