This Chicago Dog Salad has all the traditional flavors of a Chicago style hot dog, but in a delicious low carb salad recipe. Lettuce and cabbage, tossed with a sweet mustard dressing, topped with grilled all-beef hot dogs and piled high with red onion, tomato, pickles, pickled peppers, and finished with a sprinkle of celery salt. With minimal ingredients and less than 30 minutes to prepare, it's the perfect light meal for a summer day.
This Chicago Dog Salad recipe is from my book Dairy Free Keto Cooking. It has all the traditional flavors of classic Chicago Dog, but in a low carb salad variation. Grab a copy of Dairy Free Keto Cooking here.
Step by Step Instructions
How to make a Chicago Dog Salad
STEP 1: Make the dressing: In a large mixing bowl, whisk together the mustard, mayonnaise, vinegar, avocado oil, and sweetener.
STEP 2: Mix in the chopped pickles.
STEP 3: Add the coleslaw mix and lettuce to the bowl with the dressing and toss to coat. Divide the mixture evenly among 6 plates. Arrange the additional pickles, onion slices, tomato wedges, and pepperoncinis on top of the salads.
STEP 4: Heat the oil in a large skillet or grill pan over medium-high heat and sear the hot dogs until they are slightly charred and warmed through. Arrange them on top of the salads. Sprinkle the salad with a pinch of celery salt before serving.
Recipe Tips and Variations
Frequently Asked Questions
Simply omit the sweetener in the dressing and make sure that you are using compliant condiments, pickles, and hot dogs.
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