Ingredients
Ingredients
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1/2 cup mayonnaise
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3 tablespoons milk
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1 tablespoon Fustini's Michigan Apple balsamic
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2 teaspoons Dijon
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Kosher salt & freshly ground black pepper
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1/4 teaspoon cayenne pepper
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1 carrot shredded
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1/4 small head of savoy cabbage, shredded
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1/4 head red cabbage, shredded
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1/2 small red onion, thinly sliced
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1/2 cup fresh cilantro
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Fustini's Medium SELECT olive oil
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8 brioche hot dog buns
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8 all-beef hotdog buns
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1/2 cup barbeque sauce
Directions
- Preheat a grill to medium-high. For the slaw, whisk the mayonnaise, milk, vinegar, mustard, salt, pepper, and cayenne in a large bowl. Add the carrot, cabbages, and red onion. Toss to combine.
- Lightly oil the grill grates and grill the hotdog buns until lightly toasted, for 1-2 minutes. Add the hot dogs and brush with some bbq sauce and cook, turning and brushing occasionally with more sauce for 4-5 minutes. Place hot dogs in the buns and brush with more sauce.
- Just before serving, add the cilantro to the slaw and toss. Top the hot dogs with the slaw.
Recipe Note
Adapted from the Pioneerwoman.com
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