Ingredients
- 1 lb. Zweigle's Texas Pop Open or Skinless Texas Hot Dogs
- 6-8 hot dog rolls
- 1 16 oz. package coleslaw mix
- 2/3 cup mayo
- 1/4 cup sugar
- 2 tbsp. apple cider vinegar
- 2 cups chili
- Mustard
Instructions
- In a medium bowl, combine coleslaw mix, mayonnaise, sugar, and apple cider vinegar. Refrigerate until needed.
- Griddle cook hotdogs until evenly browned or casings splits (if using pop opens).
- Griddle hot dog rolls.
- Warm up the chili.
- Place hot dog on roll and top with coleslaw, chili, and mustard.
