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Courtney Roulston's mini spicy slaw dogs

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From the fluffy rolls, to the Asian-style salad and two top condiments, there’s a lot to love in these mini hot dogs!

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Mini spicy slaw dogs

Ingredients

  • 1/2 x 750g pkt McCain Sweet Potato Chips or 1/2 x 750g pkt McCain Rosemary & Garlic Sweet Potato Chips
  • 12 Coles Beef Chipolatas
  • 350g pkt Coles Kitchen Asian Style Salad Mix
  • 2 x 220g pkts Coles White Dinner Rolls
  • Kewpie Mayonnaise or sriracha or chilli sauce, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the sweet potato or rosemary and garlic chips following packet directions.

  2. Step 2

    Meanwhile, heat a chargrill on high. Cook the chipolatas, turning, for 10 mins or until browned and cooked through. Prepare the salad kit in a large bowl following packet directions. Use a large serrated knife to split the rolls lengthways (don’t cut all the way through).

  3. Step 3

    Divide the slaw among the rolls. Top with the chipolatas and drizzle with the mayonnaise or sriracha or chilli sauce. Serve with sweet potato chips.

      Courtney Roulston's mini spicy slaw dogs

      Courtney Roulston's mini spicy slaw dogs
      • Serves4
      • Cook time25 minutes
      • Prep time5 minutes
      Ingredients
      • 1/2 x 750g pkt McCain Sweet Potato Chips or 1/2 x 750g pkt McCain Rosemary & Garlic Sweet Potato Chips
      • 12 Coles Beef Chipolatas
      • 350g pkt Coles Kitchen Asian Style Salad Mix
      • 2 x 220g pkts Coles White Dinner Rolls
      • Kewpie Mayonnaise or sriracha or chilli sauce, to serve
        Description

        From the fluffy rolls, to the Asian-style salad and two top condiments, there’s a lot to love in these mini hot dogs!

        Method
        1. Step 1

          Cook the sweet potato or rosemary and garlic chips following packet directions.

        2. Step 2

          Meanwhile, heat a chargrill on high. Cook the chipolatas, turning, for 10 mins or until browned and cooked through. Prepare the salad kit in a large bowl following packet directions. Use a large serrated knife to split the rolls lengthways (don’t cut all the way through).

        3. Step 3

          Divide the slaw among the rolls. Top with the chipolatas and drizzle with the mayonnaise or sriracha or chilli sauce. Serve with sweet potato chips.