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Made with a crunchy cabbage mixture, these Spring-inspired hot dogs are an easy way to up the ante of your next barbecue.

  • Makes6
  • Cook time15 minutes
  • Prep time10 minutes
Spring hot dogs


  • 6 Coles Finest Texas Hot Link Sausages
  • 1 cup shredded red cabbage
  • 1 cup shredded cos lettuce
  • 100g snow peas, thinly sliced
  • 4 radishes, thinly sliced
  • ⅓ cup mint leaves
  • 2 tbs olive oil
  • 1 tbs white wine vinegar
  • 2 tsp Dijon mustard
  • 2 tsp sweet chilli sauce
  • 8 Coles Bakery Hot Dog Rolls
  • Sweet chilli sauce, extra, 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.


  1. Step 1

    Heat a greased barbecue grill or chargrill on medium-high. Cook the sausages, turning, for 10-15 mins or until golden and cooked through. Transfer the sausages to a plate.
  2. Step 2

    Meanwhile, combine the cabbage, lettuce, snow pea, radish and mint in a large bowl. Combine the vinegar, mustard, sweet chilli sauce and remaining oil in a bowl. Drizzle over the cabbage mixture and toss to combine.
  3. Step 3

    Use a serrated knife to split the bread rolls (don’t cut all the way through). Fill the rolls with the cabbage mixture. Top with the sausages and drizzle with extra sweet chilli sauce to serve.