Bacon-Wrapped Slaw Dogs

Ingredients:

• 1 red onion
• 1 lime
• 1 (14 oz.) pkg. Nathan’s® famous beef franks
• 8 slices Giant Eagle sliced bacon
• 1 (10 oz.) bag angel hair cabbage
• 1 jalapeño, thinly sliced
• 1 bunch cilantro, roughly chopped
• 2 Tbsp. Market District extra virgin olive oil, divided
• ½ tsp. kosher salt
• ½ tsp. ground black pepper
• 8 ct. Giant Eagle sliced hot dog buns
• 2 Tbsp. yellow mustard

Directions:

  Prep Time: 10 min. • Cook Time: 10 min.

Peel the red onion and slice half into paper thin pieces. Zest and juice the lime; then combine with the zest and juice. Wrap each hot dog with 1 slice of bacon.

In a large bowl, toss the cabbage, red onion, jalapeno, cilantro, 1 tablespoon of olive oil, lime zest / juice, salt, and pepper. Mix well and set aside while cooking hot dogs.

Heat a large frying pan with 1 tablespoon of olive oil on medium for one minute. Add the hot dogs - cooking in batches if needed. Sear 1-2 minutes on all sides making sure bacon is crispy. Heat buns in toaster oven or in 400°F oven for 3-4 minutes or until crispy.

Place hot dog in a bun, drizzle with yellow mustard and top with a large pile of slaw.