Udi's Spicy Slaw Dogs
Here at Udi’s, the summer has been a three-month celebration of saying goodbye to naked burgers and lettuce wraps and hello to soft, delicious buns! Since we released our gluten-free Hamburger and Hot Dog Buns, we can’t get enough of innovative and delectable grilling recipes. The summer days may be dwindling, but there is still an abundance of grilling opportunities ahead of us this Fall. Whether you’re throwing a Labor Day BBQ or firing up the grill for a football tailgate, our Spicy Slaw Dogs recipe delivers a unique, yet tasty meal option!
Udi’s Spicy Slaw Dogs
To Prepare the Udi’s Gluten Free Hot Dog Bun:
2 Tbsp Butter, Softened
2 Tbsp Stone Ground Mustard (gluten free)
Mix together and spread on buns. Lightly toast buns on the grill.
To Prepare the Gluten Free Hot Dogs:
2 Tbsp ketchup
1 Tbsp Soy Sauce (gluten free)
½ Tsp Vegetable Oil
1 large Garlic Clove, minced
Gluten Free Hot Dogs
Mix together the first four ingredients in a small bowl. Cut cross-hatches in the hot dogs. Pour the mixture onto a plate and roll the hot dogs in it. Grill to desired doneness.
To Prepare the Slaw:
1 Tbsp + 1 Tsp Honey
1 Tbsp + 1 Tsp Sherry Vinegar
6 Cups finely shredded green cabbage (about ½ head)
3 Fresh red or jalapeno chiles (seeded and thinly sliced)
In a large bowl, stir the honey with the sherry vinegar until the honey is dissolved. Add the shredded cabbage and chiles, season with salt and toss. Let stand until the cabbage is slightly softened, tossing a few times, about 15 minutes.
Place grilled hot dog in the Udi’s Gluten Free Hot Dog Bun and top with slaw. Enjoy!