Ingredients

The following ingredients have 8 Servings
  • 1  14-oz. package Applegate Organic Uncured Beef Hot Dogs
  • 8 slices Applegate No Sugar Uncured Bacon
  • 2 Roma tomatoes, seeded and diced
  • 1 jalapeño pepper, diced (remove seeds and membranes for less heat; may substitute pickled jalapeños without added sugar, if desired)
  • 1 small sweet onion, diced
  • ⅓ cup Whole30-compliant mayonnaise (such as Primal Kitchen) 
  • Whole30-compliant yellow mustard
  • Whole30-compliant hot sauce, optional (such as Frank’s Red Hot or Cholula)
  • 1 head green leaf or Romaine lettuce, leaves washed and patted dry
  • 4 cups bagged coleslaw mix (about 9-10 oz.)
  • 2 green onions, white and green parts thinly sliced
  • ½ cup fresh cilantro, chopped
  • 3 Tbsp. avocado oil or olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 lime, juiced
  • ½ tsp. ground cumin
  • 1 pinch salt
  • 1 pinch dried chipotle pepper, ground (optional)

Instruction

  • Prepare slaw by combining coleslaw mix through chipotle pepper (if using). Toss to combine and set aside in the fridge until ready to serve. 
  • Preheat grill to high heat (375-400℉).
  • Remove hot dogs from package and pat dry with a paper towel. Wrap each hot dog with a slice of bacon and grill 8-12 minutes, turning occasionally, until bacon is cooked and hot dogs are starting to blister. Turn down the heat as needed to prevent bacon from burning. 
  • Remove from heat. Place each hot dog in a lettuce leaf and top with diced tomatoes, onions and jalapeño peppers. Squeeze a line of mustard and mayonnaise* onto each hot dog and enjoy.