Ingredients
80g dill pickle juice
15g granulated sugar
280g coleslaw with extra carrots
4 dill pickle spears, thinly sliced
58g red onion, thinly sliced
160g French’s Louisiana Hot & Spicy BBQ Sauce
120g French’s Classic Yellow Mustard
8 Trueman’s American Style Hot Dogs from Meica
8 hot dog buns
Method
-
Combine the pickle juice and sugar in a medium sized bowl
- Add the coleslaw, pickles and red onion. Toss to coat
- Combine the sauce and mustard, and set aside
- Grill the hot dogs
- Toast the buns then spread each with about 2 tablespoon of the sauce mix
-
Top each with a hot dog and coleslaw and drizzle over the remaining sauce
