Honey Mustard Slaw Dog

with Honey Mustard Dipping Sauce
time: 30-60 minutes | serves: 1 to 4
  • 4 all-beef hot dogs
  • 4 side-split hot dog buns
  • 1/2 cup colby jack cheese, grated
  • 2 tbsp butter, melted
  • Slaw
  • 2 tbsp pickled jalapeños, finely chopped (reserve 2 tablespoons of jalapeño pickling juice)
  • 3/4 cup Sweet Baby Ray's Honey Mustard Dipping Sauce
  • 1 cup cabbage, finely shredded
  • 1/2 cup carrots, shredded
  • Salt to taste
  • Ground black pepper to taste
  • In a small bowl, make a slaw sauce by combining Sweet Baby Ray's Honey Mustard Dipping Sauce and jalapeño pickling juice and mixing completely.
  • In a large bowl, mix the cabbage, carrots, and jalapeños and combine with the slaw sauce. Add salt and pepper to taste and set it aside.
  • Grill hot dogs according to instructions.
  • Brush butter on each side of hot dog buns, then add the buns to the grill. Toast until the buns are lightly browned on each side.
  • To serve, sprinkle colby jack cheese on the bottom on the buns and place one hot dog on top of the cheese. Top each hot dog with preferred condiments and a spoonful of slaw. Serve immediately.

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