Pioneer Woman BBQ hot dogs with cilantro slaw is an easy grilled dinner with all-beef franks, barbecue sauce and crunchy slaw, ready in 32 minutes. That makes it a go-to for Fourth of July cookouts, Father’s Day grilling or summer weeknights, since the slaw comes together while the grill heats.
Whisk the slaw dressing together before adding vegetables, because tossing everything at once leaves dry cabbage that never picks up the tangy flavor. If you skip this step, the mayo clumps instead of coating each shred evenly.
Savoy cabbage gives the slaw a softer bite than green cabbage, so it wraps around the hot dog instead of snapping off. The cilantro goes in right before serving for the same reason, since it stays bright and punchy that way rather than wilting into the dressing.
Pioneer Woman BBQ Hot Dogs with Cilantro Slaw
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings25
minutes7
minutes490
kcalCharred hot dogs with a sticky barbecue glaze piled under a tangy slaw of shredded savoy and red cabbage tossed in a creamy mayo dressing.
Ingredients
- For the Slaw:
1/2 c. mayonnaise
3 tbsp. whole milk
1 tbsp. apple cider vinegar
2 tsp. dijon mustard
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
Black pepper, to taste
1 carrot, shredded
1/4 small head savoy cabbage, shredded
1/4 head red cabbage, shredded
1/2 small red onion, thinly sliced
1/2 c. fresh cilantro, chopped
- For the Hot Dogs:
Vegetable oil, for the grill
8 brioche hot dog buns
8 all-beef hot dogs
1/2 c. barbecue sauce
Directions
- Make the slaw dressing: Whisk the mayonnaise, milk, vinegar, mustard, sugar, salt, cayenne and black pepper together in a large bowl until smooth. Once the dressing is ready, add the carrot, both kinds of cabbage and the red onion, then toss everything to coat evenly.
- Preheat the grill: Heat a grill to medium high, then lightly oil the grates so the buns and hot dogs do not stick.
- Toast the buns: Place the brioche hot dog buns on the grill and toast until lightly golden, about 1 to 2 minutes, then remove them to a platter.
- Grill the hot dogs: Brush the hot dogs with barbecue sauce and grill, turning and brushing with more sauce, until charred and glossy, about 4 to 5 minutes.
- Assemble and serve: Place the hot dogs in the toasted buns and brush with any remaining barbecue sauce. Right before serving, toss the cilantro into the slaw, then pile it on top of the hot dogs.
FAQs
Can I use regular green cabbage instead of savoy cabbage?
You can swap in green cabbage, but the texture will be crunchier and stiffer, so shred it as thinly as possible. Savoy has a more tender leaf that hugs the hot dog better, which is why Ree uses it here.
How long does the cilantro slaw last in the fridge?
The dressed slaw without cilantro keeps for about 2 days in an airtight container, though it will soften as it sits. Add the cilantro right before serving since it turns dark and limp after a few hours in the dressing.
Can I make the slaw dressing ahead of time?
The dressing can be whisked together up to 3 days ahead and stored in the fridge, which actually lets the flavors meld. Just wait to toss it with the vegetables until about 30 minutes before serving so the cabbage stays crunchy.
What if I don’t have a grill?
A grill pan on the stovetop over medium-high heat works well, since it gives the hot dogs those charred marks and a similar smoky flavor. You can also broil them on a sheet pan about 4 inches from the heat, turning once, for about 5 minutes total.
What is the most common mistake people make with this recipe?
Adding the cilantro too early is the biggest issue, because it wilts into the dressing and loses all its punch. Toss it in right as you are plating so it stays bright, fresh and fragrant on top of the slaw.
