Serves: 8

INGREDIENTS
 1 box Fry’s Hotdogs
 8 hotdog rolls or cut baguette portions
 plant-based butter, optional
Fresh cut dog
 50g mixed salad leaves
 1 carrot, cut into matchsticks
 1 small cucumber, sliced
 1/4 cup vegan mayo
 1/4 cup sweet chilli sauce
 small handful of micro leaves
 red chilli, sliced, to serve
Taco-style dog
 1/2 small red onion, diced
 handful cherry tomatoes, diced
 1/2 cup corn kernels
 1/2 avo, diced
 1/2 cup vegan mayo
 1 Tbsp sriracha
 2 pickled jalapeños, sliced
 coriander sprigs, to serve
 lime wedges, to serve
Slaw dog
 1/2 cup finely shredded cabbage
 1/2 cup shaved fennel
 2 sweet & sour pickles, sliced
 2 Tbsp plant based yoghurt
 1 Tbsp creamed horseradish
 1 tsp whole grain mustard

Method

1

Fry the hotdogs over medium heat until nicely browned and cooked through.

2

Split the hotdog rolls and spread both sides with plant-based butter, if using.

Fresh cut dog
3

Assemble the roll starting with salad leaves, then the hotdog, carrot and cucumber and a mix of the mayo and sweet chilli sauce. Top with micro leaves and fresh chilli.

Taco-style
4

Share the chopped vegetables over the hotdogs, mixing the mayo and sriracha sauce before drizzling over the top. Finish with a squeeze of lime juice.

Slaw dog
5

Combine the topping ingredients and adjust seasoning. Place the hotdog in the roll and top with the slaw.

Ingredients

Serves: 8

INGREDIENTS
 1 box Fry’s Hotdogs
 8 hotdog rolls or cut baguette portions
 plant-based butter, optional
Fresh cut dog
 50g mixed salad leaves
 1 carrot, cut into matchsticks
 1 small cucumber, sliced
 1/4 cup vegan mayo
 1/4 cup sweet chilli sauce
 small handful of micro leaves
 red chilli, sliced, to serve
Taco-style dog
 1/2 small red onion, diced
 handful cherry tomatoes, diced
 1/2 cup corn kernels
 1/2 avo, diced
 1/2 cup vegan mayo
 1 Tbsp sriracha
 2 pickled jalapeños, sliced
 coriander sprigs, to serve
 lime wedges, to serve
Slaw dog
 1/2 cup finely shredded cabbage
 1/2 cup shaved fennel
 2 sweet & sour pickles, sliced
 2 Tbsp plant based yoghurt
 1 Tbsp creamed horseradish
 1 tsp whole grain mustard

Directions

1

Fry the hotdogs over medium heat until nicely browned and cooked through.

2

Split the hotdog rolls and spread both sides with plant-based butter, if using.

Fresh cut dog
3

Assemble the roll starting with salad leaves, then the hotdog, carrot and cucumber and a mix of the mayo and sweet chilli sauce. Top with micro leaves and fresh chilli.

Taco-style
4

Share the chopped vegetables over the hotdogs, mixing the mayo and sriracha sauce before drizzling over the top. Finish with a squeeze of lime juice.

Slaw dog
5

Combine the topping ingredients and adjust seasoning. Place the hotdog in the roll and top with the slaw.

Family Hot Dog Night
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How can we help you?

General Enquiries

Telephone

+27 31 700 3022

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries