Sometimes you have a lot of great vegetables and not a lot of time to cook and prepare them ~ I’m here to tell you that’s A ok! 🙂 There are so many fun ways to utilize vegetables and one of my personal favorites is piling them on top of hot dogs! My family loves grilling in the summer and hot dogs are a lazy Sunday go-to. Instead of the typical onion, relish, mustard and ketchup, why not try this combination: organic Napa cabbage and French radishes from Taproot Farm, topped with sliced avocado, pickled jalapeño, toasted sesame seeds, black pepper and drizzled with Sir Kensington’s Special Sauce – YUM! So delicious in every way :)! You definitely won’t go back to the everyday hot dog after trying this ~ happy cooking and eating! 🙂
Makes 6 Hot Dogs
Recipe by © Alysha Melnyk 2018
Grill or Stovetop (*For cooking hot dogs of choice)
Knife or Mandoline (*For slicing vegetables)
6 Hot Dog Rolls (*We use potato rolls)
6 Hot Dogs of Choice (*We used kielbasa dogs)
3 Cups Napa Cabbage, Cut into Small Pieces
2 French Radishes, Sliced Thinly
Pickled Jalapeños (*To taste)
1 Avocado, Sliced into Thin Pieces
Optional for Topping: Black Pepper, Toasted Sesame Seeds and Sir Kensington’s Special Sauce (*Or Sauce of Choice)
- First, start cooking hot dogs as preferred. We grill ours, but you can do whatever you’re accustomed to! 🙂
- While hot dogs are cooking, lightly butter inside of hot dog rolls, place (butter side down) in sauté pan and pan fry/toast lightly on low/medium heat.
- Once hot dogs are cooked and rolls are toasted, assemble hot dogs and top with cabbage, radishes, pickled jalapeños, avocado slices, black pepper, toasted sesame seeds and sauce(s) of choice.
- Enjoy! 🙂