The West Virginia Slaw Dog is a true Appalachian classic — a hot dog piled high with savory hot dog sauce, creamy coleslaw, onions, and mustard. It’s a regional favorite that’s messy, flavorful, and surprisingly easy to recreate at home. Whether you’re craving a taste of nostalgia or just want to try something new, this Southern staple is comfort food at its best.
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🌭 The Ingredients
The ingredients for a West Virginia Slaw Dog are straightforward, yet they come together to create a uniquely delicious hot dog sensation. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Hot Dogs – Natural casing frankfurters will give you that classic “snap.” Choose your favorite. Pork and beef hot dogs are a decent substitute. Some of our favorite Natural Casing frankfurters are Sabrett, Dietz and Watson (available in most supermarkets near the deli area), and Feltman’s Coney Island.
- Hot Dog Sauce – West Virginians have a very specific “sauce” that is similar to Cincinnati Chili, but not the same. It’s easy to prepare and can be made a couple of days in advance. In a pinch, canned chili (beanless) can be substituted, but homemade is definitely best.
- Coleslaw – Mayonnaise-based slaw is traditional, but mustard-based slaw is acceptable, too.
- Buns – Go with the best-looking buns at your market. Steaming them is essential for authentic taste and texture.
- Add-ons – Chopped onions and yellow mustard are optional, but we feel they add wonderful taste.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
Not sure how to steam your hot dog buns? Here are four foolproof methods:
- Stovetop Steam: Place a steaming basket over simmering water, add the buns, cover, and steam for 1–2 minutes.
- Microwave Steam: Wrap buns in a slightly damp paper towel and microwave for 15–20 seconds.
- Oven Steam: Wrap buns in foil with a splash of water inside, then warm in a 350°F oven for about 10 minutes.
- Quick Pan Steam: Place buns in a skillet with a lid, add a teaspoon of water, cover, and steam over low heat for 30–60 seconds.
👩🏼🍳 How To Make West Virginia Slaw Dogs
- Step 1: Sauté the onions in lard, stir in the spices, and cook for 1 minute. Add the broth and then crumble in the ground beef.
- Step 2: Simmer for 1 hour, and then add the ketchup, brown sugar, and Worcestershire sauce mixture. Simmer for another 30 minutes. Set aside.
- Step 3: Mix together the coleslaw and chill until ready to use.
- Step 4: Griddle, grill, steam, or boil the hot dogs until fully cooked.
- Step 5: Steam the buns for about 1 minute. (See Expert Tip above for more info).
- Step 6: Add two streaks of mustard to the steamed buns. Add a liberal pinch of onions. Top with the hot dog, hot dog sauce, and finally the coleslaw.
🙋🏽♂️ Frequently Asked Questions
What toppings are traditional on a West Virginia Slaw Dog?
They’re typically topped with chili, creamy coleslaw, diced onions, and yellow mustard.
Can West Virginia Slaw Dogs be made ahead of time?
You can prepare the hot dog sauce (chili) and coleslaw in advance, but the hot dogs and buns are best cooked and assembled just before serving.
What kind of chili is used for a West Virginia Slaw Dog?
A simple, beef‑based hot dog chili without beans is traditional, seasoned to complement the slaw and mustard. See the recipe card for the recipe.
Are West Virginia Slaw Dogs served with a specific type of bun?
Yes, soft white hot dog buns are most common, as they hold the toppings well and let the flavors shine.
🍔 Other Hot Dog and Hamburger Recipes
Ready to make the best hot dog this side of, well, West Virginia? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
West Virginia Slaw Dog
West Virginia Slaw Dogs are a Southern classic — juicy hot dogs topped with hearty chili, creamy coleslaw, onions, and mustard for a simple yet unforgettable flavor combo.
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Servings: 4
Calories: 567kcal
Video
Equipment
- Griddle, grill, steamer, or pot of boiling water for cooking the dogs
- steam basket See Expert Tip in blog post for more info on steaming the buns
Ingredients
For the Hot Dog Sauce
- 1 tablespoon lard or vegetable oil
- 1 cup onion chopped
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin ground
- 1 tablespoon garlic powder
- 2 cups beef broth
- 2 lbs ground beef 85% to 90% lean
- 1 cup ketchup
- ¼ cup dark brown sugar
- ¼ cup Worcestershire sauce
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper
For the Slaw Dogs
- 3 cups coleslaw
- 8 beef hot dogs natural-casing
- 8 hot dog buns steamed
- yellow mustard
- 1 cup chopped onion
Instructions
Make the Hot Dog Sauce (up to 2 days in advance)
- In a large pot, melt the lard over medium heat until it is completely melted. Add the onions and sauté until softened, about 4 minutes1 tablespoon lard, 1 cup onion
- Stir in the chili powder, paprika, cumin, and garlic powder. Stir and cook for about 1 minute, until aromatic.1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 tablespoon garlic powder
- Pour in the beef broth and then use your clean hands to crumble the beef into the liquid. Use a wooden spatula to help break up the meat.2 cups beef broth, 2 lbs ground beef
- Bring to a boil, then lower the heat to medium-low, cover, and let simmer for about 1 hour, stirring occasionally.
- In a medium-sized bowl, stir together the ketchup, brown sugar, and Worcestershire sauce.1 cup ketchup, ¼ cup dark brown sugar, ¼ cup Worcestershire sauce
- Remove the lid from the sauce and stir in the ketchup mixture. Season with salt and pepper and simmer (uncovered) for another 30 minutes until slightly thickened. Either use immediately, or store in an air-tight container in the fridge for up to 2 to 3 days.2 teaspoon Kosher salt, 1 teaspoon black pepper
Make the Slaw Dogs
- Prepare the coleslaw and chill for at least one hour. (Click on the link in the Ingredients).3 cups coleslaw
- Griddle, grill, steam, or boil the hot dogs until fully cooked, usually about 4 to 5 minutes.8 beef hot dogs
- Steam the buns for 1 minute.8 hot dog buns
- Build the slaw dogs by adding two strips of mustard down the middle of each bun. Add a generous layer of chopped onions. Add the cooked hot dogs, then top with a layer of hot dog sauce, and then a layer of coleslaw. Serve at once!yellow mustard, 1 cup chopped onion
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The hot dog sauce can be made several days in advance of serving. The coleslaw is best if it has an hour to chill; however, it can be made 12 hours in advance. Give it a good stirring before serving.
Try and seek out natural casing all-beef hot dogs. You can find natural casing beef hot dogs (Dietz & Watson) in the deli section of many well-stocked supermarkets. Sabretts and Nathan’s Natural Casing Hot Dogs are excellent, but not available all over. Check your local markets for availability.
The hot dog sauce (chili) can be frozen for 2 to 3 months. Thaw completely before reheating.
Nutrition
Calories: 567kcal | Carbohydrates: 87g | Protein: 61g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 3g | Cholesterol: 211mg | Sodium: 746mg | Potassium: 1439mg | Fiber: 5g | Sugar: 39g | Vitamin A: 964IU | Vitamin C: 29mg | Calcium: 269mg | Iron: 11mg
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