Creamy Jalapeño Slaw Hot Dogs with Crispy Shallots

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 10 minutes

Summer cookouts deserve more than just your average ketchup-and-mustard dog. This hot dog brings the crunch, the heat, and that creamy slaw comfort—all while keeping the grill at the heart of the action. You’ll get the smoky savoriness of a good sausage, the tang of slaw, a touch of jalapeño heat, and a glorious crown of golden, crispy shallots. It’s a little fancy, but totally unfussy.

Grilled hot dog loaded with creamy jalapeño slaw and crispy fried shallots on a white toasted bun.

There’s something about the combo of creamy slaw and a snappy grilled hot dog that feels just right in summer. I love using a tangy, slightly spicy slaw to balance out the richness of the dog, and those little fried shallots? They’re addictively crunchy—don’t be surprised if you end up making a second batch just to snack on. This recipe is totally approachable but still feels like a little upgrade, perfect when you want something that feels special but easy.

The slaw comes together in minutes—no mayo overload here, just enough to bind everything together with a cool, tangy zip. You can prep it ahead if you’re serving a crowd. As for the dogs, use your favorite—beef, pork, or even plant-based sausages will work great. Toasting the buns on the grill adds a buttery crunch that really takes these over the top. And don’t skip the shallots—they’re a five-minute kitchen hack that will make you look like a cookout rockstar.

This is the kind of dish that brings people back to the grill for seconds. It’s nostalgic, yes, but just modern enough to be memorable. And it’s one of those crowd-pleasers that works just as well at a casual cookout or a more planned backyard dinner party. Simple ingredients, great texture, a touch of heat—exactly what summer eating should be.

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🍽️ Servings: 6 • 🔥 Calories/Serving: 410

Ingredients

• 6 hot dog buns

• 6 beef or veggie hot dogs

• 1 cup shredded green cabbage

• 1 cup shredded red cabbage

• 1 jalapeño, thinly sliced (seeds removed for less heat)

• 2 tbsp mayonnaise

• 1 tbsp sour cream

• 1 tsp Dijon mustard

• 2 tsp apple cider vinegar

• ½ tsp sugar

• ½ tsp salt

• 1 large shallot, thinly sliced

• ¼ cup flour

• ½ cup vegetable oil (for frying)

• 2 tbsp unsalted butter (for toasting buns)

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Steps

Step 1

In a bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, sugar, and salt until smooth.

Step 2

Toss the green and red cabbage with the jalapeño and dressing until coated. Set aside in the fridge.

Step 3

Heat the oil in a small pan over medium heat. Toss the shallots in flour and fry until golden and crispy, about 2-3 minutes. Drain on paper towels and sprinkle with salt.

Step 4

Grill the hot dogs over medium heat until nicely charred and heated through, about 6-8 minutes.

Step 5

While the dogs cook, spread butter on the inside of each bun and toast on the grill until golden.

Step 6

Place a hot dog in each toasted bun. Top generously with creamy jalapeño slaw.

Step 7

Sprinkle with crispy shallots and serve immediately.

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Make it your own!

• 🌿 Make it herby
  Add chopped cilantro or fresh dill to the slaw for an herby punch.

• 🐰 Go gluten-free
  Use your favorite gluten-free hot dog buns and flour alternative (like rice flour) for the shallots.

• 🧀 Add a cheese layer
  Melt a thin slice of cheddar or pepper jack on the hot dog before assembling.

• 🌶️ Dial up the heat
  Add a drizzle of hot sauce or mix a little Sriracha into the slaw dressing.

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Try it with…

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