Beef Chipolata Minidog With Coleslaw |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Easy Sunday lunch/dinner mini buns. I got the bake-at-home rolls from Safeway. Ingredients:
1/2 cup julienne carrot |
1/2 cup julienne red capsicum |
1 cup shredded savoy cabbage |
2 stalks spring onions, finely sliced |
1/4 cup low-fat mayonnaise |
pepper |
3 chipolata beef sausages (cut in half) |
6 small hot dog buns (mini) |
Directions:
1. Julienne carrot and capsicum, shred cabbage and finely slice the spring onion.
2. Mix the cabbage, carrot, capsicum and sping onion in a bowl. Toss well with the mayo and season lightly with the pepper.
3. Barbecue the sausages. Cut mini rolls lengthwise but not all the way through.
4. Spoon a small amount of coleslaw in each bun and top with chipolata.
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