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a salad piled high with grilled hot dogs, pickles, red onion, peppers, tomatoes, and a mustard dressing.

Chicago Dog Salad


Description

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. 


Ingredients

Units Scale

For the dressing

  • 3 tablespoons yellow mustard
  • 3 tablespoons mayonnaise (get my recipe here)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons avocado oil or light olive oil
  • 1 teaspoon low carb sweetener (I use this brand) Code PEACE for 20% off
  • 1/2 cup chopped dill pickles

 

For the salad

  • 8 ounces coleslaw (shredded green cabbage, red cabbage, and carrots)
  • 1 head romaine lettuce, shredded
  • 1/2 cup chopped dill pickles
  • 1/2 small red onion, thinly sliced into rings
  • 1 tomato, cut into wedges
  • 6 whole pepperoncinis
  • 2 tablespoons olive oil, for the pan
  • 6 large hot dogs, sliced on a bias
  • celery salt, for finishing

 

 


Instructions

  1. Make the dressing: In a large mixing bowl, whisk together the mustard, mayonnaise, vinegar, avocado oil, and sweetener. Mix in the chopped pickles.
  2. Add the coleslaw mix and lettuce to the bowl with the dressing and toss to coat. Divide the mixture evenly among 6 plates. 
  3. Arrange the additional pickles, onion slices, tomato wedges, and pepperoncinis on top of the salads.
  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.
  5. Sprinkle the salad with a pinch of celery salt before serving.

Notes

  • net carbs per serving: 3.4g
  • Storage: This salad is best eaten right away. If you want to make it in advance, or store leftovers, I recommend keeping the dressing on the side. 
  • Category: Salad Recipes
  • Method: Pan-Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 salad
  • Calories: 306
  • Fat: 27.2g
  • Carbohydrates: 7.2g
  • Fiber: 3.7g
  • Protein: 14.3g

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