Tangy Red Cabbage Slaw Dog

	Measure:
Field Roast™ Jumbo Stadium Hot Dogs	6 each
Oil	1 tsp.
Hot Dog Buns	6 each
BBQ Sauce	½ cup
Tangy Slaw
Carrots, shredded	1 cup
Red Cabbage, thinly sliced	1 cup
Plant-Based Mayo	½ cup
Rice Vinegar	3 Tbsp.
Salt	1 tsp.
Sugar	1 tsp.
Pepper	½ tsp.
Fried Onions
White Onion, large, thinly sliced	½ each
Almond Milk	½ cup
Flour	½ cup
Salt and Pepper	To taste
Canola Oil	1 cup

For the Tangy Slaw, in a medium bowl, mix together all the slaw ingredients; cover and let rest in refrigerator.
For the Fried Onions, toss onions in almond milk; set aside. In a separate bowl, mix flour, salt and pepper. Remove onions from milk and dredge in flour mixture. Remove from flour shaking off any extra.
Add oil to a medium pan over medium-high heat. Once heated to 375ºF (191ºC), carefully place dredged onions into hot oil for 2-3 minutes per side or once golden brown. Remove and place on a towel lined plate.
In a pan over medium heat, add oil and Jumbo Stadium Hot Dogs; cook for 3-4 minutes, turning regularly, until heated throughout.
Toast buns as desired.
To assemble, spread BBQ sauce on each side of the bun, add the Hot Dog, Tangy Slaw and Fried Onions.