Teton Dogs with Dill Pickle Slaw
Servings: 2 -4 people
Ingredients
- 4 Teton Waters Ranch Hot Dogs
- Coleslaw mix, store bought works fine
- 2 tablespoons olive oil
- 2 tablespoons dill pickles finely chopped
- ½ cup mayonnaise, Whole30-compatible
- 1 tablespoons Dijon mustard, Whole30-compatible
- 1 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 large lettuce leaves, iceberg or romaine work well
Instructions
- Grill the hot dogs until nicely browned—about 2 minutes per side
- Place coleslaw mix and olive oil into a bowl and fold together with a rubber spatula until thoroughly mixed.
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