Carolina Slaw Dog

Ingredients

• 6 hot dogs
• 6 soft hot dog buns
• 1/2 head green cabbage (about 1 lb), cored
• 1 small carrot
• 1/3 cup mayonnaise
• 2 tbsp granulated sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp celery seed
• 3/4 lb ground beef, 85/15
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp onion powder
• 2 tbsp tomato paste
• 1 cup water
• 1 1/4 tsp kosher salt
• Yellow mustard and 1/2 cup finely diced onion, for serving

Before you cook

• Chop the cabbage and carrot very fine, almost to a mince, either by hand or in short pulses in a food processor.
• Stir the mayonnaise, sugar, vinegar, celery seed, and 1/2 teaspoon of the salt together in a bowl.
• Fold the chopped cabbage and carrot into the dressing, then chill the slaw for at least 20 minutes.

Steps

1. Put the ground beef in a saucepan over medium heat and mash it with a fork or potato masher until it breaks down to a fine crumb, about 6 minutes.
2. Stir in the chili powder, paprika, and onion powder and cook for 30 seconds.
3. Add the tomato paste, water, and remaining 3/4 teaspoon salt.
4. Simmer the chili uncovered over low heat for 20 minutes, until thick and spoonable with no standing liquid.
5. Simmer the hot dogs in a skillet of water for 5 minutes, until heated through and plump.
6. Warm the buns in a steamer basket or a covered pan for 2 minutes until soft.
7. Set a hot dog in each bun and squeeze a line of yellow mustard over it.
8. Spoon chili over the mustard, covering the frank end to end.
9. Pile a heaping spoonful of cold slaw over the hot chili.
10. Scatter diced raw onion on top and serve immediately, while the slaw is still cold against the chili.