Ingredients:

  • 4 lean grass-fed beef or turkey franks
  • 4 whole-grain or brioche buns
  • 1 tbsp unsalted butter, softened
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/4 tsp sea salt
  • 1/4 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 clove garlic, minced

Instructions:

  1. Whisk together the Greek yogurt, Dijon mustard, smoked paprika, and minced garlic until velvety.
  2. In a separate bowl, toss the shredded red cabbage and carrots with apple cider vinegar, honey, and sea salt. Let the mixture sit for 10 minutes to soften the cabbage.
  3. Butterfly the hot dogs by slicing them lengthwise, stopping just before the end.
  4. Heat a cast iron skillet or grill to medium-high. Place the franks flat-side down until mahogany-colored and fragrant, then flip and cook for another 2 minutes.
  5. Spread softened butter on the buns and toast them on the grill until golden brown.
  6. Place the seared frank in the bun, add a generous layer of the Greek yogurt sauce, and top with the fresh BBQ hot dog slaw.