The Augusta
Try this The Augusta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
contains honey
- salt and pepper
- 2 tsp apple cider vinegar
- 3 tbsp green onions chopped
- 4 buns
- 4 all-beef hot dogs
- 2-3 tbsp mayonnaise
- 2 tsp grainy mustard
- squeeze of honey
- 2-3 cups of collard greens shredded
- pimento cheese (i added jalapenos to mine
- Carbohydrate 131.260875768223 g
- Cholesterol 10.0147143174091 mg
- Fat 16.6087066575956 g
- Fiber 5.45923214879631 g
- Protein 27.7127306208791 g
- Saturated Fat 3.46885804655906 g
- Serving Size 1 1 recipe (275g)
- Sodium 1530.39895788487 mg
- Sugar 125.801643619427 g
- Trans Fat 1.78586527340663 g
- Calories 786 calories
Begin by making the coleslaw. In a bowl, whisk together the mayonnaise, mustard, vinegar and honey until well combined. Add the collard greens and green onions and fold into the dressing until well incorporated. Season to taste with salt and pepper and place in the fridge for at least 30 minutes to let the collard greens break down a little.Grill the hot dogs and the buns until grill marks appear and the hot dogs have been cooked all the way through. While the hot dogs are still warm, place in the buns and top with a few dollops of pimento cheese. If you want the pimento cheese to really melt, you can place it in a 350 degree oven for a few minutes. Top with the cold collard green slaw and serve immediately.
