Hot Dogs with Mustard-Pickle Slaw
The slaw is the recipe; the hot dog is the delivery. Bread-and-butter pickles, sharp mustard, cabbage, dill. Make the slaw thirty minutes before the dogs hit the grill so the cabbage softens and the dressing finds the pickles.
Ingredients
SERVES
4
Preparation
- Whisk the dressing in a large bowl: mustard, mayonnaise, pickle juice, vinegar, sugar, a generous pinch of salt, several grinds of pepper.
- Add cabbage, pickles, onion, and dill to the bowl. Toss with your hands until everything is coated. Taste — it should read mustard-forward, sweet-and-sharp, briny enough to wake up the cabbage. Refrigerate 30 minutes.
- Heat a griddle or grill to medium. Cook the hot dogs 6 to 8 minutes, turning, until they're charred in spots and starting to split.
- Toast the buns in the same butter the dogs gave up — open-side down, 30 seconds, until golden inside.
- Build: a swipe of True's on the inside of each bun, the dog, a generous pile of slaw on top. Eat immediately, before the slaw weeps.
