Ingredients Jump to Instructions ↓

  1. 1/4 cup yellow mustard

  2. 2 tablespoons vinegar, eyeball it

  3. 1 rounded teaspoon sugar

  4. 4 tablespoons vegetable oil

  5. 1/2 medium red onion , thinly sliced

  6. 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads

  7. 1 romaine heart, shredded

  8. 2 vine ripe tomatoes , diced

  9. 3 large half sour or garlic pickles, chopped Salt and pepper

  10. 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Instructions Jump to Ingredients ↑

  1. In the bottom of a large bowl, combine mustard, vinegar , sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage , romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve. Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain . Mound up the salad on plates, top with seared dogs, and serve.


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