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Competitive eater, Mary Bowers relishes a summer picnic as she tops a giant hotdog with ketchup and mustard
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Nathan’s Famous: Atlanta Style

Prep Time 15 minutes
Total Time 15 minutes
Servings 8

Ingredients

Nathan’s Famous: Atlanta Style

  • 1 package Nathan’s Famous hot dogs
  • 6-8 top split hot dog buns
  • Classic Creamy Coleslaw
  • Billy’s Kickin’ Cowboy Chili
  • 1 chopped white onion
  • Mustard if desired

Classic Creamy Cole Slaw:

  • 1 T. Dijon mustard
  • 1 T. cider vinegar
  • 1 T. freshly squeezed lemon juice
  • 1 T. sugar
  • 1 t. coarse salt
  • 1/2 c. mayonnaise
  • 1/4 c. sour cream
  • 1 small green cabbage, finely shredded about 1 3/4 pounds
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
  • 1 small onion, coarsely grated

Instructions

Nathan’s Famous: Atlanta Style

  • Allow hotdogs to come near room temp before cooking. Place over LOW on pre-heated grill. Once skin starts to glisten, turn hot dogs over and cook until toasted evenly on all sides.
  • Remove from grill, place hot dogs inside buns. Layer with Classic Creamy Cole Slaw, Billy’s Kickin’ Cowboy Chili, onion, and mustard. Enjoy!

Classic Creamy Cole Slaw:

  • Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate covered until ready to use (up to 2 days).
  • Place cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. Slaw can be refrigerated up to 2 days (covered). Toss before serving.