Chicago Dog Salad
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.
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.
Serving Suggestions: If you aren't worried about the carb count, pairing this salad with these Air Fryer Potato Wedges is absolutely delicious!
Make croutons: One of the signatures of a true Chicago dog is the poppyseed bun. You can take my crouton recipe from my book Dairy Free Keto Cooking and make poppyseed croutons.
Pile it all on a low carb hot dog bun: There is also a delicious bun recipe in my book Dairy Free Keto Cooking that you can shape into hot dog buns if you want to make this a true low carb Chicago dog recipe.
Ingredients:
- 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
- ½ cup chopped dill pickles
- 8 ounces coleslaw (shredded green cabbage, red cabbage, and carrots)
- 1 head romaine lettuce, shredded
- ½ cup chopped dill pickles
- ½ 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