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Family Hot Dog Night

Yields1 Serving

 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

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


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

Fresh cut dog

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.


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

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

Nutrition Facts

Serving Size 4