Ingredients

The following ingredients have 6 Servings
  •  3 tablespoons yellow mustard
  • 3 tablespoons mayonnaise (get my recipe here)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons avocado oil or light olive oil
  • 1 teaspoon low carb sweetener (I use this brand) Code PEACE for 20% off
  • 1/2 cup chopped dill pickles
  • 8 ounces coleslaw (shredded green cabbage, red cabbage, and carrots)
  • 1 head romaine lettuce, shredded
  • ½ cup chopped dill pickles
  • ½ small red onion, thinly sliced into rings
  • 1 tomato, cut into wedges
  • 6 whole pepperoncinis
  • 2 tablespoons olive oil, for the pan (I use this brand) code kyndraholley for $5 off
  • 6 large hot dogs, sliced on a bias
  • celery salt, for finishing

Instruction

  • Make the dressing: In a large mixing bowl, whisk together the mustard, mayonnaise, vinegar, avocado oil, and sweetener. Mix in the chopped pickles.
  • Add the coleslaw mix and lettuce to the bowl with the dressing and toss to coat. Divide the mixture evenly among 6 plates. 
  • Arrange the additional pickles, onion slices, tomato wedges, and pepperoncinis on top of the salads.
  • Heat the oil in a large skillet or grill pan over medium-high heat and sear the hot dogs until they are slightly charred and warmed through. Arrange them on top of the salads.
  • Sprinkle the salad with a pinch of celery salt before serving.