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.

Ingredients Notes

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.

Hot dogs: For this Chicago Dog Salad recipe, I used grass-fed, all-beef hot dogs. You can use any hotdogs you prefer. This is also delicious with polish sausage, kielbasa, or even chicken sausages. (Check out this Chili Dog Pot Pie Casserole Recipe)
Pepperoncinis: These add a nice hint of heat. I added one to each plate as a garnish, but you can also chop them up and toss them in the salad.
Red onion: The raw red onions add a nice punch of flavor. But using my Pickled Red Onions instead is also delicious.
Tomato: If you do not have fresh tomatoes on hand, you could also use canned diced tomatoes.
Pickles: For this recipe, I used dill pickles, but you could also use sweet pickles or even relish. (Check out my Dill Pickle Deviled Eggs Recipe)

Step by Step Instructions

a white ceramic bowl with scratch made salad dressing being whisked

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.

a white ceramic bowl with scratch made salad dressing being whisked and then pickles added

STEP 2: Mix in the chopped pickles.

fresh chopped lettuce and coleslaw mix being tossed in homemade sweet mustard dressing

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.

all beef hot dogs, sliced on a bias being cooked on a grill pan

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.

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

Recipe Tips and Variations

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.
Swap out the dressing: Some of my other favorite dressing recipes to pair with this salad are my Dairy Free Ranch Dressing, Russian Dressing, Avocado Ranch Dressing, or Honey Mustard Dressing.

Frequently Asked Questions

How can I make this Chicago Dog recipe Whole30 compliant?

Simply omit the sweetener in the dressing and make sure that you are using compliant condiments, pickles, and hot dogs.

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Author: Kyndra Holley
Yield: 6 servings
Diet: Diabetic

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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

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
½ cup chopped dill pickles

For the salad

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

Instructions

Make the dressing: In a large mixing bowl, whisk together the mustard, mayonnaise, vinegar, avocado oil, and sweetener. Mix in the chopped pickles.
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.
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.

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