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Spicy & Tangy Buttermilk Slaw Dog

Danielle Schwab

Servings

4-6 hot dogs

Prep Time

30 minutes

Cook Time

20 minutes

Mix our Cured Sumac and Silk Chili to get a spicy, sweet, salty and sour blend. Add this blend to a buttermilk slaw that covers your hot dog finished with crushed kettle chips.

Spicy & Tangy Buttermilk Slaw Dog

Ingredients

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    • 1 Tbsp Cured Sumac

    • 1 Tbsp Silk Chili

    • 3 cups green cabbage, very thinly shaved
    • 1 cup red cabbage, thinly shaved
    • 1 medium carrot, shredded
    • 3 scallions, thinly sliced

    • ½ cup buttermilk

    • 3 Tbsp mayonnaise

    • 2 Tbsp apple cider vinegar

    • 1 tsp Dijon mustard

    • 1 tsp honey

    • Zanzibar Black Pepper to taste

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    • Hot Dogs (4-6)

    • Hot Dog Buns (4-6)

    • Mustard, optional

    • Kettle chips

    Directions

    1. Mix your sumac and Silk Chili together.

    2. Add your thinly-sliced green cabbage, red cabbage and carrot to a large bowl.

    3. Whisk together the buttermilk, mayonnaise, apple cider vinegar, mustard, honey, pepper and 1 Tbsp of your spice blend.

    4. Add the dressing to the slaw and toss until coated, then add in the scallions.

    5. Chill in the fridge for at least 30 minutes before serving.

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    1. Cook your hot dogs as desired.

    2. Add mustard to the inside of your bun, optional.

    3. Generously top with slaw.

    4. Crumble kettle chips on top.

    5. Finish with a final sprinkle of the spice blend.
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