Franks with Napa Slaw

These hot dogs get upgraded with a topping of Napa cabbage and carrot slaw. The slaw is an instant hit.



by 4  people


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Ingredients
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    3   cups 
    shredded napa cabbage or green cabbage
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    1/2  cup 
    packaged coarsely shredded fresh carrots
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    1/3  cup 
    thinly sliced sweet onion
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    1/4  cup 
    rice vinegar
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    1   tablespoon 
    lime juice
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    1   tablespoon 
    salad oil
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    1   tablespoon 
    honey
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    1   teaspoon 
    minced garlic
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    1/2  teaspoon 
    ground ginger
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    1/2  teaspoon 
    dried dill weed
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    8   
    frankfurters
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    8   
    frankfurter buns, split

Directions
1.
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.
2.
Meanwhile, prepare frankfurters according to package directions. Place each cooked frankfurter in a bun. Top with cabbage mixture. Makes 8 servings.
Nutrition information
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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