This Vegan Hot Dog Salad is loaded up with all your favorite traditional hot dog toppings!
The weather is finally warming up here in Michigan and I've been on a big salad kick. Salads are a great way to get your in daily amount of greens!
I love making salads that can be served as an entree during the summer months. Salads are quick, easy and you don't need to heat up the kitchen to make a delicious salad.
This Vegan Hot Dog Salad is inspired by the classic hot dog and favorite toppings. This salad might sound a bit strange, but if you like hot dogs and mustard, you'll love this salad.
The salad dressing base is yellow mustard. I love mustard and tend to add extra mustard to my food. If you aren't the biggest mustard fan, or if you don't like mustard on your hot dogs, this salad might not be for you.
For the salad greens, I like to use a combination of coleslaw mix and romaine lettuce. I just use a store-bought coleslaw mix for a quick and easy meal.
Of course you can't have a hot dog salad without pickles! I love the vinegary punch that the pickles add to the salad. Yum!
For the hot dogs, I slice them and cook them in a little bit of oil. Before making this salad, I never cooked a hot dog this way before. This might be my new favorite way of cooking hot dogs! I used the Smart Dogs from Lightlife for this recipe.
I like to serve this salad on a large platter. I think this makes a beautiful dinner presentation!
This Vegan Hot Dog Salad is a fun way to switch up your everyday salad!
Skip the bun, and enjoy this veggie packed hot dog salad!
Vegan Hot Dog Salad
A summer inspired salad. This hot dog salad has all your favorite hot dog toppings minus the bun!
Ingredients
- ¼ cup yellow mustard
- 2 tablespoons vinegar
- 1 teaspoon cane sugar
- 3 tablespoons avocado oil, divided
- 1 small red onion, thinly sliced
- 2 cups shredded coleslaw mix
- 1 romaine heart, shredded
- 2 ripe tomatoes, diced
- 3 large garlic pickles, diced
- salt and pepper to taste
- 8 vegan hot dogs, sliced into 1-inch-thick slices
Instructions
In the bottom of a large bowl, add the yellow mustard, vinegar, sugar, and about 2 tablespoons of avocado oil; whisk to combine.
Add the onions, coleslaw mix, romaine lettuce, tomatoes, and pickles and toss the salad.
Season with salt and pepper. Set aside.
Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon avocado oil. Place the sliced dogs in a single layer. Sear them a couple of minutes on each side.
Transfer the salad onto individual plates or a large platter. Top with seared hot dogs, and serve.
Happy Cooking!
Jeni
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