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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.
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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Mound up the salad on plates, top with seared dogs, and serve.

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