Rating: 4.5 stars
3 Ratings
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Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage and a creamy topping made of mayo, whole grain mustard, and hot chili sauce.

Recipe by Southern Living February 2011

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to 350° to 400° (medium-high) heat.

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  • Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.

  • Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.

  • Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.

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