West Virginia Slaw Dog
A regional favorite from Appalachia, the West Virginia Slaw Dog features a hot dog topped with beanless chili, mustard, onions, and a heap of creamy coleslaw. Sometimes called a "Dixie Dog," it's a tangy, hearty fusion of Southern and mountain flavors.
The West Virginia Slaw Dog is a beloved Appalachian classic that combines a grilled or steamed hot dog with chili, yellow mustard, diced onions, and a generous topping of creamy coleslaw, all nestled in a soft bun. Its roots trace back to the early 20th century, when chili and slaw began appearing on diner and drive-in menus across coal towns and rural communities. The combination became especially popular in the southern part of the state, where slaw was a common picnic side and soon made its way onto hot dogs. While recipes vary slightly—some use sweet slaw, others tangy vinegar-based versions—the essential balance of heat, crunch, and creaminess remains. In certain pockets of West Virginia and surrounding states, this style is also affectionately known as a "Dixie Dog," though that term can refer to other chili dog variants as well. The Slaw Dog reflects the resourceful, flavor-forward traditions of Appalachian cooking and remains a fixture at roadside stands, fairs, and hometown grills throughout the region.
Authentic Recipe
Ingredients
- 4 All-beef hot dogs
- 4 Hot dog buns
- 1 lb Ground beef (80/20 blend)
- 1 medium Yellow onion (Half chopped for chili, half diced for topping)
- 2 tablespoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- to taste Salt and pepper
- 1 cup Tomato sauce
- 1/2 cup Beef broth
- 4 cups Coleslaw mix (Shredded cabbage and carrots)
- 1/2 cup Mayonnaise (Duke's preferred for authenticity)
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Sugar
- as needed Yellow mustard (For serving)
Instructions
- Make the coleslaw: Mix coleslaw mix with mayonnaise, vinegar, sugar, salt and pepper. Refrigerate for at least 1 hour.
- Make the chili: Brown ground beef and half the chopped onion in a large skillet over medium heat.
- Add chili powder, paprika, cumin, garlic powder, salt and pepper. Cook for 1 minute until fragrant.
- Add tomato sauce and beef broth. Simmer for 20-30 minutes until thickened. The chili should be beanless and not too thick.
- Steam or grill hot dogs until heated through.
- Steam buns until warm and soft.
- Place hot dog in bun and top with chili sauce.
- Add a generous layer of coleslaw on top of the chili.
- Top with diced raw onions and a squirt of yellow mustard.
- Serve immediately while hot.
Related Styles (kinda)
4 similar styles
Hot dog topped with green or red chile sauce, cheese, and onions, a style popular in New Mexico.
Thick grilled hot dog topped with chili, salsa, shredded cheese, and jalapeños, a Tex-Mex inspired style from Texas.
The Jackson Coney Dog features a beef and pork hot dog in a steamed bun topped with a thick, beanless meat chili, yellow mustard, and onions. It's a heartier, mildly spiced take on the Michigan Coney legacy.
The Flint Coney Dog features a dry, finely ground beef heart chili topping on a beef hot dog in a steamed bun, garnished with mustard and raw onion. It's bold, crumbly, and unapologetically meaty.