American
The Slaw Dog
A Southern staple from West Virginia to Georgia — mustard, chili and a mountain of creamy slaw.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
The slaw dog is the South's answer to the hot dog, and it is magnificent. In West Virginia, where it is essentially the state food, it features a steamed beef frank, yellow mustard, a ladle of mild chili sauce and a generous mound of creamy, sweet coleslaw.
The contrast of warm chili and cool, crunchy slaw is the genius of the whole thing. The slaw is a structural component, not a side dish.
Watch it come together
Ingredients
- 4–6 beef hot dogs
- 4–6 soft hot dog buns, steamed
- Yellow mustard
For the mild chili sauce
- ¾ lb ground beef
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 1 tsp Worcestershire sauce
For the creamy slaw
- ½ head green cabbage, finely shredded
- 1 large carrot, grated
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp celery seed
- ½ tsp kosher salt
- ¼ tsp black pepper
Method
- 1
MAKE THE SLAW: Combine cabbage and carrot. Whisk mayo, vinegar, sugar, celery seed, salt and pepper, then toss with the cabbage. Refrigerate at least 1 hour so it softens slightly and the flavors meld.
- 2
MAKE CHILI SAUCE: Combine ground beef and broth in a saucepan over medium heat and break into fine crumbles (do not brown first). Add tomato paste, chili powder, cumin, garlic powder, salt and Worcestershire. Simmer 25 minutes until thick and saucy.
- 3
COOK DOGS: Steam or simmer hot dogs in hot water 4–5 minutes. Steam the buns.
- 4
BUILD: Dog in bun, yellow mustard down the center, a ladle of warm chili sauce and a generous crown of cold creamy slaw. The temperature contrast is essential.
Substitutions
- Chef's Tip: Don't skip the resting time for the slaw. Freshly made slaw is too raw and crunchy here — two hours is minimum, overnight is ideal.
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