Dill Pickle Dogs |
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½ | cup | vegan mayonnaise | ||
2 | tablespoons | fresh dill, chopped | ||
2 | tablespoons | dill pickle brine | ||
1 | teaspoon | fine sea salt | ||
½ | teaspoon | black pepper |
In a small bowl, mix everything.
½ | head | green cabbage, shredded | ||
3 | carrots, peeled and shredded on a box grater | |||
1 | red bell pepper, thinly sliced |
In a large bowl, combine everything. Add dressing and stir to coat vegetables. Refrigerate 15 minutes for flavors to meld together.
1 | bag | dill pickle flavored potato chips | ||
1 | packet | Jumbo Hot Dogs scored diagonally | ||
1 | tablespoon | vegetable oil | ||
1 | packet | vegan pretzel buns | ||
4 | dill pickle spears |
Heat a grill / grill pan until hot over medium heat. Brush Jumbo Hot Dogs with oil and cook until lightly charred and heated through.
To serve, place Jumbo Hot Dogs in bun. Top with dill pickle spears, dill pickle flavored potato chips and cabbage slaw.