1 pkg Ben’s® Original White Hot Dog Buns (8)
1 tbsp (15 mL) canola oil
1 bag (12 oz/340 g) shredded coleslaw mix (green cabbage and carrot)
1 clove garlic, minced
1/4 tsp (1 mL) each celery seed, salt and pepper
1/4 cup (60 mL) grainy mustard
2 tbsp (30 mL) apple cider vinegar
2 tsp (10 mL) honey
8 beef hot dogs
8 oz (250 g) shaved corned beef
In skillet, heat oil over medium heat; cook cabbage, garlic, celery seed, salt and pepper, stirring, for 6 to 8 minutes or until cabbage is tender. Add 1 tsp (5 mL) of the mustard, apple cider vinegar and honey; cook for 1 minute.
Meanwhile, cook hot dogs according to package directions; assemble hot dogs in buns with cabbage, corned beef and remaining mustard.
Tip: If desired, add mayonnaise and serve with pickles.