Grilled chicken sausage subs with creamy dijon slaw
Shredded red cabbage
¼ cup(s), finely chopped
1 tbsp(s), finely chopped, plus more for garnish
Reduced calorie mayonnaise
Apple cider vinegar
Cooked chicken sausage(s)
12 oz, sweet Italian recommended (4 x 3 oz links)
Reduced calorie hot dog bun(s)
4 item(s), whole-grain variety
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, mix carrot, cabbage, shallot, and parsley. In another small bowl, whisk mayonnaise, mustard, vinegar, and sugar. Pour over slaw and toss to coat.
- Grill sausages, turning occasionally, until lightly browned and marked from grill, 5 to 6 minutes. Grill buns until lightly toasted, about 1 minute. Arrange sausages in buns. Top with slaw and garnish with more parsley (if using).
- Serving size: 1 bun, 1 sausage, and about 1⁄4 cup slaw