WATCH: How to make meat-free hot dogs done 3 ways

4 servings Prep: 10 mins, Cooking: 15 mins
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These three toppings come together effortlessly and make for the perfect DIY family hot dog night dinner.

By Independent Contributor October 12 2021
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Ingredients (19)

1 box Fry's Original Hot Dogs
vegetable oil — to fry
8 hot dog rolls
plant-based butter
For the fresh dog
50 g mixed salad leaves
1/2 cup pickled carrots
1/4 cup plant-based mayonnaise
1/4 cup sweet chilli sauce
fresh coriander — to serve
For the guac dog
1 avocado — mashed
1 lime — plus extra wedges to aerve
salt and black pepper
1/2 red onion — finely sliced
1 red chilli — sliced
fresh coriander — to serve
For the slaw dog
1/2 cup coleslaw mix
1/2 cup fennel — thinly shaved
2 sweet and sour pickles — plus 1 tsp pickle juice
3 tbsp plant-based mayonnaise
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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.


Mix the mayo and sweet chilli sauce together. Assemble the roll starting with salad leaves, then the hotdog, add the pickled carrots. Top with coriander and a drizzle of the mayo sweet chilli sauce.


Top some guac over the hotdogs, scatter over the red onion, sliced red chilli and coriander.

Finish with a squeeze of lime juice.


Combine the topping ingredients and adjust seasoning.

Place the hotdog in the roll along with the pickle and top with the slaw.

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