Yield:  6 servings

Ingredients:

Measure:
Field Roast™ Signature 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

Method:

  1. For the Tangy Slaw, in a medium bowl, mix together all the slaw ingredients; cover and let rest in refrigerator.
  2. 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.
  3. Add oil to a medium pan over medium-high heat. Once heated to 375ºF, 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.
  4. In a pan over medium heat, add oil and Signature Stadium Hot Dogs. Cook for 4-5 minutes, turning regularly to brown evenly.
  5. Toast buns as desired.
  6. To assemble, spread BBQ sauce on each side of the bun, add the Hot Dog, Tangy Slaw and Fried Onions.