KETO CHICAGO DOG SALAD
Make the dressing: In a large mixing bowl, whisk together the mustard, mayonnaise, vinegar, avocado oil, and sweetener.
Mix in the chopped pickles.
Add the coleslaw mix and lettuce to the bowl with the dressing and toss to coat. Divide the mixture evenly among 6 plates.
Heat the oil in a large skillet or grill pan over medium-high heat and sear the hot dogs until they are slightly charred and warmed through.