Bacon-Wrapped Slaw Dogs

American Entrée
20 min.
4 Servings
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  • 1 red onion
  • 1 lime
  • 1 (14 oz.) pkg. Nathan’s® famous beef franks
  • 8 slices Giant Eagle sliced bacon
  • 1 (10 oz.) bag angel hair cabbage
  • 1 jalapeño, thinly sliced
  • 1 bunch cilantro, roughly chopped
  • 2 Tbsp. Market District extra virgin olive oil, divided
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 8 ct. Giant Eagle sliced hot dog buns
  • 2 Tbsp. yellow mustard


  Prep Time: 10 min. • Cook Time: 10 min.

Peel the red onion and slice half into paper thin pieces. Zest and juice the lime; then combine with the zest and juice. Wrap each hot dog with 1 slice of bacon.

In a large bowl, toss the cabbage, red onion, jalapeno, cilantro, 1 tablespoon of olive oil, lime zest / juice, salt, and pepper. Mix well and set aside while cooking hot dogs.

Heat a large frying pan with 1 tablespoon of olive oil on medium for one minute. Add the hot dogs - cooking in batches if needed. Sear 1-2 minutes on all sides making sure bacon is crispy. Heat buns in toaster oven or in 400°F oven for 3-4 minutes or until crispy.

Place hot dog in a bun, drizzle with yellow mustard and top with a large pile of slaw.

Approximate Nutritional Information (Per serving): Calories 740, Fat 47g, Sat Fat 16g, Trans Fat 1.5g, Cholesterol 80mg, Sodium 2270mg, Total Carbohydrate 56g, Fiber 2g, Sugars 10g, Protein 28g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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