Franks with Napa Slaw
These hot dogs get upgraded with a topping of Napa cabbage and carrot slaw. The slaw is an instant hit.
Recipe from Better Homes and Gardens
3 cups shredded napa cabbage or green cabbage
1/2 cup packaged coarsely shredded fresh carrots
1/3 cup thinly sliced sweet onion
1/4 cup rice vinegar
1 tablespoon lime juice
1 tablespoon salad oil
1 tablespoon honey
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed
8 frankfurter buns, split
In a large bowl toss together cabbage, carrot, and onion; set aside. In a small bowl whisk together vinegar, lime juice, oil, honey, garlic, ginger, and dill weed. Pour vinegar mixture over cabbage mixture; toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally, or cover and refrigerate in an airtight container for up to 24 hours before serving.
Meanwhile, prepare frankfurters according to package directions. Place each cooked frankfurter in a bun. Top with cabbage mixture. Makes 8 servings.
Per Serving: cal. (kcal) 306, Fat, total (g) 17, chol. (mg) 24, sat. fat (g) 6, carb. (g) 29, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 8, pro. (g) 10, vit. A (IU) 1166, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 65, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 729, Potassium (mg) 217, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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