Dill Pickle Dogs

When you find yourself in a pickle trying to decide what to cook at your next backyard barbecue, let your mind wander no further than these loaded dogs. Piled high with a pickle brine-infused slaw, pickle spears, and dill pickle-flavored chips, these dogs are kind of a big dill. Ba-dum-tsh. We’ll be here all week.

Makes 4 Servings

what you’ll need:

½ cup vegan mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons dill pickle brine
1 teaspoon fine sea salt
½ teaspoon black pepper
½ head green cabbage, shredded
3 carrots, peeled and shredded on a box grater
1 red bell pepper, thinly sliced
1 bag dill pickle flavored potato chips
1 package Tofurky Ⓡ Jumbo Hot Dogs
1 tablespoon preferred vegetable oil
1 package Vegan Pretzel Buns
4 dill pickle spears

how to make:

1. In a small bowl, stir together vegan mayonnaise, dill, pickle brine, salt, and pepper.

2. In a large bowl, combine cabbage, carrot, and bell pepper. Add the dressing and stir to coat vegetables. Refrigerate 15 minutes for flavors to meld together.

3. Measure 2 cups of potato chips, leaving the rest as a side accompaniment.

4. Heat a grill or grill pan until hot. Score the hot dogs on the diagonal, and brush with oil. Cook over medium heat until lightly charred and heated through.

5. To serve, place hot dogs in bun. Top with pickles, dill pickle chips, and cabbage slaw.