Kurobuta Pork Hot Dog Cabbage Slaw

Kurobuta Pork Hot Dogs w/ Apple-Cabbage Slaw

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Kurobuta Pork Hot Dogs with Apple-Cabbage Slaw, Caraway-Dill Aioli & Fried Shallots

Makes 8 Servings
Vouvray Sec

Yes, hot dogs can be haute cuisine.  Here we’ve paired rich Kurobuta pork hot dogs with a caraway-dill aioli (a combination that evokes the deli-meat friendly flavor of classic Jewish rye) with a tangy, crisp apple-cabbage slaw.

Kurobuta Pork Hot Dogs w/ Apple-Cabbage Slaw
  • Caraway-Dill Aioli:
  • ¼ tsp Caraway Seeds
  • 1 tbsp minced Fresh Baby Dill
  • ¼ tsp Spicy Dijon Mustard
  • ¼ tsp Salt
  • 2 tsp Lemon Juice
  • 1 Egg Yolk
  • ¾ cup Canola Oil
  • Optional: 1 tsp Water (if needed to thin mayo)
  • Apple & Cabbage Slaw:
  • ¼ cup Seasoned Rice Wine Vinegar
  • 1/2 Honeycrisp Apple
  • 1/2 Granny Smith Apple
  • 1/2 Fuji Apple
  • 1 tbsp Apple Cider Vinegar
  • 2 cups Shredded Red Cabbage
  • 2 tsp Salt
  • Crispy Shallots:
  • 2 Shallots, sliced into thin rings
  • Canola Oil
  • Salt



Make the Dill & Caraway Mayonnaise: Toast the caraway seeds in a dry pan until aromatic.

Combine them in a large bowl with the minced dill, lemon juice, mustard, and salt. Whisk in the egg yolk, then continue to whisk while slowly drizzling in the canola oil until a smooth mayo forms.


Core & julienne the apples, tossing all the pieces in the rice wine and cider vinegar as you cut them so they don’t start to brown.

Massage the cabbage with the salt for a minute. Put the cabbage in a small strainer & weigh it down with something heavy (another bowl filled with water, etc).  Let any juices drain out for 20 minutes, or until a quarter cup of water has collected under the strainer.  Taste the cabbage, if it is too salty, briefly rinse it.

Fry the Crispy Shallots: Preheat the canola oil in a deep, narrow pot to 350F. Add the shallot rings & fry them just until they brown.  Scoop the shallot pieces out of the oil & spread them out on paper towels to drain.  Sprinkle them with salt while they’re still hot.


Brush the cut side of the hot dog buns with melted butter. Toast them in a hot pan.

Remove the buns from the pan and add the tablespoon of canola oil. Add the hot dogs to the pan and sear them.

Toss the cabbage together with the apple sticks & vinegar.

Serve the hot dogs on toasted buns with the mayonnaise, shallots, slaw, and mustard.

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