It's all about that char.
Ever found yourself with leftover hot dogs, buns, and pickles the day after a grill-out? Cue this campfire salad. Thinly sliced cabbage is tossed in a pickle brine and mustard dressing and topped with grilled hot dogs, pickle chips, and hot dog bun croutons for a unexpectedly delicious salad that might just rival the campfire hot dog itself.
If you’ve never made hot dog bun croutons, they’re ridiculously delicious. The char and smoke from the grill complements the sweetness of the bun, while the toasty crust is a great contrast to the soft and squishy middle. Make sure to watch them closely while they’re grilling, though: most buns contain a surprising amount of sugar, so they’ll pick up char quickly. You don’t want them to burn. On the other hand, don’t be afraid to give the hot dogs extra char. Once they’re sliced in the salad, the ratio of interior to exterior is pretty high; if ou want to taste that grilled flavor, make sure they’re pretty dark.
At first glance, this dressing might appear to be crazy acidic: pickle brine! Vinegar! Yellow mustard! Don’t be alarmed. All that acidity is necessary to cut through the rich hot dog and tame the crunchy cabbage, and it actually helps the light sweetness of the hot dog bun croutons stand out even more. If you’re concerned, make the dressing as is, and toss the cabbage with only half of it, then taste and evaluate before adding more.
Once assembled, this salad is best eaten the day it’s made, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. I recommend picking out the croutons and storing an airtight container at room temperature. Note that the croutons will toughen as they sit. To revive them, heat gently in a dry pan until they become warm and toasty again.
Enjoy!
Campfire Cabbage Salad
(Serves 4-6)
½ c. dill pickle slices plus ¼ c. pickle brine, divided
2 tbsp. white wine vinegar
4 tsp. yellow mustard
1 tsp. kosher salt, plus more
¼ tsp. pepper
¼ c. plus 2 tbsp. neutral oil
2 dog buns, torn into ¾” pieces
4 hot dogs
1 small cabbage, finely sliced
½ red onion, thinly sliced
Equipment: large bowl, grill or grill pan
Instructions
In a large bowl, whisk together pickle brine, white wine vinegar, mustard, 1 teaspoon kosher salt, and pepper. Still whisking, slowly drizzle in ¼ c. neutral oil. Set aside.
Clean grill or grill pan and rub lightly with oil. Heat a grill over medium-high heat for at least 10 minutes to preheat.
Split hot dog buns lengthwise into two flat pieces; brush with remaining 2 tablespoons neutral oil on all sides and season lightly with salt. Working in batches as needed, grill buns until well marked on sides and crisp, 2-3 minutes in total. Remove from heat and let cool slightly, then tear into ½” pieces. Set aside.
Add hot dogs to grill and cook, turning occasionally, until well-marked and warmed through, 5-6 minutes. Remove from grill and let cool slightly, then slice on a bias into 1/3” thick pieces.
In a large bowl, toss cabbage and dressing until cabbage is well-coated. Add red onion, pickles, and hot dog, and toss again. Serve topped with hot dog bun croutons.
Originally posted July 21, 2024.