Hot dogs with crunchy slaw

A delicious lunch or easy dinner.

  • 20 mins cooking
  • Makes 8
  • Print
Crunchy cabbage and sweet, creamy sauces are the perfect complement to a grilled hot dog.


  • ¼ cup (70g) tomato sauce
  • ¼ cup (70g) barbecue sauce
  • 2 tablespoons sweet chilli sauce
  • 8 thick pork sausages (960g)
  • ¼ small red cabbage (300g), shredded finely
  • ¼ small green cabbage (300g), shredded finely
  • 2 green onions (scallions), sliced thinly
  • 1 small carrot (70g), cut into long thin matchsticks
  • ¾ cup (225g) mayonnaise
  • 2 tablespoons wholegrain mustard
  • 1 tablespoon lemon juice
  • 8 long bread rolls (400g)
  • flat-leaf parsley leaves, to serve


  • 1
    Combine sauces in a small bowl. Split sausages lengthways without cutting all the way through; open out flat. Brush sausages with half the sauce mixture. Cook sausages, cut-side down, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes. Turn, brush with remaining sauce mixture; cook for a further 3 minutes or until cooked through. Transfer to a plate; cover to keep warm.
  • 2
    Meanwhile, combine cabbages, onion and carrot in a large bowl; season to taste.
  • 3
    Combine mayonnaise, mustard and juice in a small bowl.
  • 4
    Split rolls in half; toast until browned lightly.
  • 5
    Divide mayonnaise, sausages, slaw and parsley between rolls.


Use a mandoline or V-slicer to shred the cabbage and cut the carrot into matchsticks.

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