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Hot dogs with relish and crisp slaw

There is relish on the shelf, so there are hot dogs for dinner. Pile on that sweet mustard-pickle relish, add a fresh crunchy slaw to cut through the richness, and dinner is done in fifteen minutes.

Serves 2. 15 minutes, 10 at the stove.

About 2520 calories a serving, 171 g protein, 19 g carbohydrate, 196 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 4 hot dog buns
  • 3 cups shredded green cabbage

From your shelf

  • 10 fl oz Heinz hot dog relish

Staples

  • pinch salt
  • pinch pepper
  • 1 tablespoon oil

  1. Toss three cups shredded cabbage with one tablespoon oil, a pinch of salt, and a pinch of pepper in a bowl and set aside.
  2. Bring a pot of water to a boil and cook four hot dogs for three minutes until heated through, turning once.
  3. Toast four buns cut-side down in a dry skillet over medium heat for two minutes until golden, watching so they do not burn.
  4. Set one hot dog in each toasted bun, spoon two tablespoons of relish over each, and serve with the slaw on the side.

Note Swap the relish for mustard and skip the slaw if you prefer. Leftovers slaw keeps two days covered; reheat hot dogs in boiling water. Serve with chips or pickles.

On the label

CUCUMBERS, HIGH FRUCTOSE CORN SYRUP, YELLOW MUSTARD (DISTILLED WHITE VINEGAR, MUSTARD SEED, WATER, SALT, TURMERIC, NATURAL FLAVOR AND SPICES), CABBAGE, DISTILLED WHITE VINEGAR, SALT, MUSTARD SEED, DRIED ONIONS, SPICES, DRIED RED BELL PEPPER, XANTHAN GUM, NATURAL FLAVOR, FD&C YELLOW NO. 5

Heinz, pickles, olives, peppers & relishes, serving 15 GRM, package 10 fl oz. Ingredients as printed on the label.

More from Heinz

Other hot dogs

Cooks as hot dogs, pickle relish. Half of it left? Use up the hot dogs.

Had this in a photo? Cook with it Photograph your shelf