West Virginia Slaw Dog
A steamed hot dog topped with mustard, chili sauce, onions, and a mound of finely chopped coleslaw, all piled onto a soft bun. It's the everyday order at drive-ins and hot dog stands across the state.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Steamer or saucepan
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22
- carbs
- 30
- protein
- 14
- calories
- 380
Instructions
- 1
Brown the ground beef in a skillet. Break it apart into very fine crumbles as it cooks.
- 2
Stir in the tomato sauce, chili powder, and cumin. Simmer for 20 minutes until it thickens into a smooth sauce.
- 3
Finely mince the cabbage for the slaw. Set it aside.
- 4
Steam the hot dogs and buns until heated through and soft.
- 5
Place a hot dog in each bun. Add mustard over the top.
- 6
Spoon a generous amount of chili sauce over each hot dog.
- 7
Top with a mound of minced cabbage slaw and diced onion. Serve immediately.
Chef's tips
Chop the cabbage very fine, almost minced. That fine texture is the classic style for true West Virginia hot dog slaw.
Storage
Store chili sauce refrigerated up to 4 days; slaw is best made fresh.
Reheating
Reheat chili sauce on the stovetop and steam hot dogs and buns fresh before assembling.
Common mistakes to avoid
- •Chopping the cabbage into large pieces instead of mincing it very fine
- •Using chili with beans instead of a smooth, finely ground meat sauce
Serving suggestions
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