A lip smacking dish you can serve as a tea-time snacks, as an accompaniment to hot soup, as a starter or as a Sunday brunch.
Beginners can make it without any hassle.
This dish can also be prepared using cheese, to view that, please click here.
Cabbage (shredded) - 3 cups
Onions (finely chopped) - 2
Tomato (finely chopped) - 2
Fresh Corriander (finely chopped) - 2 tbsp
Dry Rosemary (crushed) - 1/2 tsp
Dry Parsley - 1/2 tsp
Chili flakes - 1/4 tsp (optional)
Salt - to taste
Thousand Island Dressing - 3 tbsp
Hot Dog Breads - 6
Melted low fat butter - for greasing hot dogs
1. In a big bowl, mix cabbage, onion, tomato, corriander, rosemary herb, dry parsley, chili flakes, salt and thousand island dressing. Chili flakes is optional because thousand island dressing is already very spicy, so if want to make your salad more spicy, you can add chili flakes, otherwise skip it.
(This salad is complete in itself and can be served as an accompaniment to lunch and dinner.)
|Thousand Island salad|
2. Using a knife, Cut the hot dog breads horizontally into half (but the two pieces should remain attached to each other at the back of the hot dog bread) so that you can open it and put the stuffing.
|slit the hot dog|
3. Apply tomato ketchup on both the inner sides of the slit hot dog breads.
|spread pizza topping|
4. Divide the prepared salad into six portions and fill each portion into the hot dog breads.
|fill the salad into hot dog breads|
5. Brush melted low fat butter all over the outer surface of hot dog breads and bake it for 4 minutes at 250 degrees in a preheated oven on a low rack. The bread should turn red and crispy.
6. Garnish the baked hot dogs with tomato ketchup in a zigzag pattern using a squeezy bottle and serve them immedietly.