Classic Chili Dog with Coleslaw

Method

1. Preheat a skillet over medium heat.
2. Place the hot dog in the skillet and cook until browned and heated through.
3. In a bowl, combine shredded cabbage, carrots, mayonnaise, vinegar, sugar, salt, and pepper to make the coleslaw.
4. Toast the hot dog bun if desired.
5. Assemble the hot dog in the bun, top with chili, and add the coleslaw on top.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.