Who doesn’t love crispy bacon on a hot dog, along with a toasted bun that’s topped off with a bit of coleslaw? The flavors and textures all come together to create a wonderful experience for your guests when you create this dish for them.
8 beef hotdogs or your favorite brats (I prefer the Johnsonville stadium brats because they are pre-cooked)
8 slices bacon
8 buns, toasted
1 recipe Jalapeño Coleslaw (recipe below)
Wrap each hotdog with a slice of bacon. Preheat grill or grill pan over medium heat and cook hotdogs until bacon is crispy. Serve hotdogs on buns topped with coleslaw. Eat at once.
1/2 cup plain nonfat Greek yogurt
2-3 Tbs. light mayonnaise
1 Tbs. cider vinegar
juice and zest of 1 lime
1/4 – 1/2 tsp. red pepper flakes
kosher salt and freshly ground black pepper, to taste
12 – 16 oz. package coleslaw mix (the package vary in size depending on the grocer)
1 jalapeño, minced
1 cup shredded carrots
1 red bell pepper, cut into thin strips
To prepare coleslaw, combine yogurt, mayonnaise, vinegar, and red pepper flakes in a mixing bowl; add coleslaw mix, jalapeño, carrots and bell pepper, tossing to coat. Season to taste with kosher salt and black pepper, as desired. Refrigerate, covered, until ready to serve.
Now You’re Cookin’,