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Hot Dogs with Coleslaw
(2)
Rate this recipe
Preparation
20 min
Cooking
10 min
Marinating
30 min
Servings
3
Makes
6 hot dogs
Featured in RICARDO Magazine SUMMER 2016
Nut-free
Lactose-free
Categories
Ingredients
Coleslaw
3 tbsp (45 ml) rice vinegar
3 tbsp (45 ml) honey
1 carrot, peeled
2 Lebanese cucumbers, thinly sliced
1 ½ cups (150 g) thinly sliced green cabbage
½ clove garlic, peeled
Salt and pepper
Hot Dogs
6 hot dogs
1 tbsp butter
6 hot dog buns, lightly buttered
Mayonnaise
Prepared mustard
Preparation
Coleslaw
In a bowl, combine the vinegar and honey. Season with salt and pepper. Set aside.
With a vegetable peeler, shave the carrot lengthwise into thin strips. Add the vegetables and garlic to the dressing. Toss well and let rest for 30 minutes.
When ready to serve, remove the garlic and drain the coleslaw.
Hot Dogs
In a large non-stick skillet over medium-high heat, brown the hot dogs in the butter for about 8 minutes, turning them frequently, or until cooked through. Place them on a plate. In the same skillet, quickly toast the buns on both sides.
Spread the inside of the buns with mayonnaise. Fill each bun with a hot dog and mustard. Top with coleslaw and serve the remaining coleslaw as a side.
Note from Ricardo
This recipe is from "Ricardo for Kids".
Personal Note