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The Hirshon North Carolina Slaw Dog

The Hirshon North Carolina Slaw Dog

  • Author: The Generalissimo


Units Scale
  • Bright Leaf hot dogs
  • French’s mustard
  • Potato buns for hot dogs
  • ***
  • O.G. NC Hot Dog Chili:
  • 1 1/4 lb. ground beef (TFD recommends a combo of 1/3 lb. fresh-ground short rib, 1/4 lb. fresh-ground brisket, 2/3 lb. fresh-ground chuck)
  • 1 large onion (1 cup chopped)
  • 1 (6-oz) can tomato paste (TFD prefers Muir Glen brand)
  • 1/2 cup ketchup (TFD note – I would only use Sir Kensington brand ketchup, myself)
  • 1 Tbsp. chili powder (TFD note – I would only use this brand of chili powder in this recipe – McCormick Gourmet Organic Chili Powder)
  • 2 tsp. Worcestershire sauce
  • 1 tsp. cider or white vinegar (TFD note – I would use cider vinegar)
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper (optional)
  • ***
  • For the Eastern NC BBQ Sauce (if using):
  • 1 Tbsp. light brown sugar
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. Tabasco
  • 1 tsp. kosher salt
  • 1 tsp. freshly-ground black pepper
  • ***
  • The Hirshon North Carolina Cole Slaw
  • 1 cup sugar, divided
  • 1/4 cup apple cider vinegar or TFD’s preference of Eastern North Carolina BBQ sauce
  • 2 Tbsp. Duke’s mayonnaise
  • 1/2 tsp. celery seed
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. celery salt
  • 1/4 tsp. dry tarragon
  • 1/2 tsp. freshly-ground black pepper
  • 1 medium head green cabbage (about 3 lb.), finely-shredded on a mandoline or by hand and then chopped fine
  • 1/2 cup finely-chopped onion
  • 1/3 cup kosher salt


  1. For the hot dog chili:
  2. Place the beef, onion and 2 cups of water in a Dutch oven or soup pot over very high heat. Bring the water to a boil. Reduce heat to medium and stir to begin breaking up the meat.
  3. Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.
  4. Continue to cook at a simmer, stirring about every 5 minutes, about 15 minutes. As the chili thickens, you may need to reduce the heat to med-low or low so it doesn’t stick. Refrigerate, covered, up to 2 days, or freeze in small freezer bags up to 6 months. Thaw or reheat in a microwave, stirring often.
  5. For the Eastern NC BBQ sauce:
  6. Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, Tabasco, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
  7. To make the slaw: Whisk together vinegar, ⅓ cup sugar, vinegar or eastern NC BBQ sauce, mayonnaise and spices in small bowl. Set aside. Place cabbage and onion in a large bowl, sprinkle with remaining ⅔ cup sugar and salt, and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
  8. Transfer cabbage to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl. Pour dressing over cabbage and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
  9. Refrigerate for at least 4 hours.
  10. Put a heated Bright Leaf hot dog in a bun. Put mustard on either side of the dog. Between the mustard, place a generous amount of chili on the dog. Cover the chili with onions and then cover the entire dog with coleslaw. The coleslaw should be finely-chopped. Repeat as needed for more dogs and serve with Cheerwine ONLY!

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