Chicago Dog Salad

Eat well, eat more! I cut out the bun so I can have more dogs and veggies with less guilt. Chicago-style dogs are my favorites, with pickles[, tomatoes, onions, mustard, and slaw on top; this salad reverses the order and piles the veggies up high underneath the dogs.]

Total Time:
15 min
10 min
5 min

4 servings

  • 1/4 cup yellow mustard
  • 2 tablespoons vinegar, eyeball it
  • 1 rounded teaspoon sugar
  • 4 tablespoons vegetable oil
  • 1/2 medium red onion, thinly sliced
  • 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
  • 1 romaine heart, shredded
  • 2 vine ripe tomatoes, diced
  • 3 large half sour or garlic pickles, chopped
  • Salt and pepper
  • 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle
Watch how to make this recipe.
  • In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

  • Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

  • Mound up the salad on plates, top with seared dogs, and serve.

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    This recipe is featured in:

    Burgers and Hot Dogs