Recipes
Date posted: 26/04/2018
Ingredients
| Peanut butter smooth | 1 tbsp |
| Everyday Favourites extended life vegetable oil - tin | 6 tbsp |
| Sesame oil | 1 tsp |
| Rice vinegar | 4 tbsp |
| Everyday Favourites cooking salt | sprinkle |
| Tate & Lyle granulated sugar | sprinkle |
| Cabbage | 4 cups thinly sliced |
| Carrots | 3/4 cup grated |
| Fresh coriander | 1/4 cup |
| Onions | 3 thinly sliced |
| Sesame seeds | 2 tbsp |
| Uncle John's premium 7" beechwood smoked bockwurst sausages 72g | 4 |
| Everyday Favourites Mk6 hot dog rolls 6" | 4 |
| Lion Korean hot chilli sauce | to serve |
Method
- Mix the peanut butter in a bowl with the vegetable oil and sesame oil until smooth. Whisk in the rice vinegar, then add salt and sugar to taste.
- In another bowl, toss the sliced cabbage, grated carrots, onions, coriander and sesame seeds together.
- Cook the hot dogs as you like (boil, grill or fry).
- Lightly toast the hot dog buns in the oven.
- Mix the vegetables with the dressing.
- Add the hot dog to the bun, add the Asian slaw on top and drizzle with the Korean hot chilli sauce.