Franks with Napa Slaw
Recipe from Better Homes and Gardens
These hot dogs get upgraded with a topping of Napa cabbage and carrot slaw. The slaw is an instant hit.
Prep Time: 10 mins
see savings3 cupsshredded napa cabbage or green cabbage
see savings1/2 cuppackaged coarsely shredded fresh carrots
see savings1/3 cupthinly sliced sweet onion
see savings1/4 cuprice vinegar
see savings1 tablespoonlime juice
see savings1 tablespoonsalad oil
see savings1 tablespoonhoney
see savings1 teaspoonminced garlic
see savings1/2 teaspoonground ginger
see savings1/2 teaspoondried dill weed
see savings8frankfurter 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 (Ág) 65, Cobalamin (Vit. B12) (Ág) 1, sodium (mg) 729, Potassium (mg) 217, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet