Spicy Kimchi Dogs
Prep
15 min
Cook
10 min
Serves
5
Skill
Vegetarian
.jpg?format=webp&width=1376 "Spicy Kimchi Dogs")
Prep
15 min
Cook
10 min
Serves
5
Skill
Ingredients
- 1 pack Vegie Delights™ Thick BBQ Sausages
- 2 tsp olive oil
- 1 large wholemeal baguette
- 1 tbs sesame seeds
Spicy Sauce
- 1/4 cup hot chilli sauce
- 1/2 - 1 lime, juiced
Kimchi Slaw
- 1 cup vegetarian kimchi, sliced
- 1 medium carrot, grated
- 1 cup julienned or grated radish
- 1 cup thinly sliced purple cabbage
- 1 cup thinly sliced white cabbage
- 4 spring onions, white and green parts, sliced
- 2 tbs fresh coriander leaves, plus extra for garnish
- pinch black pepper
Nutrition per serving
1350 kJ
energy kj
18 g
protein
2 g
saturated fat
4.4 g
dietary fibre
31 g
carbohydrate
8 g
sugars
871 mg
sodium
Method
- Combine all slaw vegies in a large bowl, add black pepper and toss well. Set aside for 10 minutes, to allow flavours to develop.
- In a separate bowl, whisk together chilli sauce and lime juice to taste.
- Preheat frypan or BBQ plate to medium. Drizzle with oil, and cook Thick BBQ Sausages 6 - 7 minutes, until heated through.
- Cut baguette into 5 pieces. Slice each piece almost all the way through, to create rolls. Place cut-side down on the frypan or BBQ plate, cook for 30 seconds to toast.
- Top each roll with a Thick BBQ Sausage, kimchi slaw and drizzle of spicy sauce. Garnish with coriander and sesame seeds. Serve warm with extra slaw.
Tips
Use leftover slaw for lunches the next day.
- 1 pack Vegie Delights™ Thick BBQ Sausages
- 2 tsp olive oil
- 1 large wholemeal baguette
- 1 tbs sesame seeds
Spicy Sauce
- 1/4 cup hot chilli sauce
- 1/2 - 1 lime, juiced
Kimchi Slaw
- 1 cup vegetarian kimchi, sliced
- 1 medium carrot, grated
- 1 cup julienned or grated radish
- 1 cup thinly sliced purple cabbage
- 1 cup thinly sliced white cabbage
- 4 spring onions, white and green parts, sliced
- 2 tbs fresh coriander leaves, plus extra for garnish
- pinch black pepper
Nutrition per serving
1350 kJ
energy kj
18 g
protein
2 g
saturated fat
4.4 g
dietary fibre
31 g
carbohydrate
8 g
sugars
871 mg
sodium
- Combine all slaw vegies in a large bowl, add black pepper and toss well. Set aside for 10 minutes, to allow flavours to develop.
- In a separate bowl, whisk together chilli sauce and lime juice to taste.
- Preheat frypan or BBQ plate to medium. Drizzle with oil, and cook Thick BBQ Sausages 6 - 7 minutes, until heated through.
- Cut baguette into 5 pieces. Slice each piece almost all the way through, to create rolls. Place cut-side down on the frypan or BBQ plate, cook for 30 seconds to toast.
- Top each roll with a Thick BBQ Sausage, kimchi slaw and drizzle of spicy sauce. Garnish with coriander and sesame seeds. Serve warm with extra slaw.
Tips
Use leftover slaw for lunches the next day.