- 1/3 cup mayo
- 1/4 cup sour cream
- 2 tablespoons spicy brown mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- Salt and pepper
- 1 14-ounce bag coleslaw mix
- 6 hot dogs
- 1/2 cup BBQ sauce
- Pickle chips
- Potato chips
In a medium bowl, whisk together mayo, sour cream, mustard, vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon pepper. Add the coleslaw mix and toss to coat. Chill in the fridge for a few hours or overnight.
To “spiralize” a hot dog, place a skewer through it from end to end. Place the dog onto a cutting board and hold your knife at a slight angle at the tip of the dog. Start to roll the dog away from you as you continue to cut down the dog; your knife will naturally move down the dog as it rolls away. Cut all the way to the other end and remove the skewer. Repeat with remaining dogs.
Heat a grill to a medium-high heat. Cook the dogs, brushing them with the BBQ sauce. Place the buns onto the grill to warm them a bit.
Place the “spiralized” BBQ dogs into the warm buns and top with some of the slaw, a few pickles and some crushed potato chips.