Cookwith

Name: Vegan Hotdog Crunch Salad Roll
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 vegan hotdogs; 2 hotdog buns (vegan); 1/4 cup almonds; 1 small carrot, julienned; 1/2 small cucumber, thinly sliced; 1/4 cup red cabbage, shredded; 2 tbsp vegan mayonnaise; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tsp maple syrup; Salt and pepper, to taste; 1 tbsp olive oil; Fresh cilantro or parsley, for garnish (optional)

Vegan Hotdog Crunch Salad Roll

RoastedDate8337

This vibrant Vegan Hotdog Crunch Salad Roll takes your standard hotdog and gives it a creative, plant-based twist! The hotdogs are nestled in soft vegan buns and topped with a crunchy, tangy slaw made from almonds, colorful veggies, and a zesty mayo-mustard drizzle. The toasted almonds add a nutty crunch that pairs perfectly with the savory hotdogs and fresh veggies. This recipe is fun, satisfying, and perfect for a quick weeknight dinner or a casual gathering, bringing together convenience and fresh flavors in every bite.

Ingredients

Instructions

Preheat a skillet over medium heat and toast the almonds for 2-3 minutes, stirring often, until golden and fragrant. Roughly chop and set aside.
In a small bowl, whisk together vegan mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, olive oil, salt, and pepper to make the dressing.
In a mixing bowl, combine the carrot, cucumber, and red cabbage. Add half the chopped almonds and toss with the dressing until well coated.
Heat the vegan hotdogs according to package instructions (grill, pan-fry, or boil).
Warm the vegan buns lightly if desired.
Place a hotdog in each bun. Top generously with the crunchy veggie-almond slaw. Sprinkle remaining chopped almonds on top.
Garnish with fresh cilantro or parsley if using. Serve immediately and enjoy!