Carolina Slaw Dog

Instructions

1. Prepare the coleslaw
   In a large bowl, combine the shredded cabbage and carrots. In a separate small bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, celery seeds, and mayonnaise until smooth. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate for at least 15 minutes to allow flavors to meld.
2. Heat the chili
   In a small saucepan, warm the beef chili over medium-low heat, stirring occasionally until hot throughout, about 5-7 minutes. Keep warm until ready to serve.
3. Cook the hot dogs
   Bring a pot of water to a simmer (not a rolling boil). Add the hot dogs and heat through for about 5 minutes. Alternatively, grill the hot dogs over medium heat for 5-7 minutes, turning occasionally until lightly charred on all sides.
4. Toast the buns
   While the hot dogs are cooking, lightly toast the hot dog buns either on the grill for 30 seconds per side, or in a 350°F oven for 2-3 minutes until just golden.
5. Assemble the slaw dogs
   Place each hot dog in a toasted bun. Spread a line of yellow mustard along one side of the hot dog. Top with a generous spoonful of warm chili, followed by a heaping portion of coleslaw. Sprinkle with diced onions.
6. Serve immediately
   Serve the assembled Carolina Slaw Dogs immediately while hot, with extra napkins on the side. For authentic Carolina style, serve with a side of potato chips or french fries.