Sweet Harold is ready to start grillin'. I'm ready to try some new things on the grill. Today's experiment: Hot Dogs with Grilled Coleslaw. Now I'm very picky/ticky about my coleslaw. I prefer shredded cabbage over the minced into teensy bits cabbage. After trying this recipe, this will become a summer staple on the grill.
1 - 3 lb. head of green cabbage, cut through the core into 8 wedges
vegetable oil for brushing
salt and freshly ground black pepper
4 1/2 T. mayonnaise
4 1/2 T. apple cider vinegar
3 pickled jalapenos, seeded and very finely diced, plus 2 t. pickling liquid
hot dogs & buns
Light the grill. Brush the cabbage wedges with vegetable oil and season with salt and pepper. Grill the cabbage over high heat until charred, about 3 minutes per side. Remove from grill and let cool. When it's cool enough to handle, either slice thinly crosswise or run it through the food processor using the slicing blade. (If you prefer the teensy bits, use the shredding blade.)
In a large bowl, whisk the mayo, cider vinegar, jalapenos and the pickling liquid. I used some of Sweet Harold's garden jalapenos from last summer which he pickled. That's why I have bits of red jalapenos in the picture. Yum. Yum.
Add the shredded cabbage and toss well. Taste and add salt and pepper if needed and toss again.
Now grill the hot dog buns over high heat until crisp, about 30 seconds. Grill the hot dogs over high heat, turning several times until lightly charred and heated through, about four minutes. Place the hot dogs in the toasted buns, top with the grilled coleslaw and serve. From Food and Wine Annual Cookbook - 2009