Tangy Coleslaw with Baked Corn Dogs

This tangy side dish can be served with almost any snack.However it tastes absolutely delicious with Baked Corn Dogs.Here's how you can enjoy Tangy coleslaw and Baked Corn Dog




Tangy Coleslaw:

What you need:

• 1/3 cup reduced-fat sour cream
• 1/3 cup light mayonnaise
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 teaspoons Dijon mustard
• Coarse salt and ground pepper
• 1 bag (16 ounces) coleslaw mix
• 3 spring onions, green parts only, thinly sliced crosswise

How to make:

• Take a large bowl
• Mix together,sour cream,mayonnaise, mustard and lemon juice
• season with salt and pepper.
• Add to it,coleslaw mix and half of the spring onions
• Toss the mixture
• Serve promptly
• Sprinkle the remaining spring onions.
• The mixture can be kept refrigerated up to one day

Baked Corn Dog:

What you need:

• 1 1/2 cups all-purpose flour (spooned and leveled) and some for sprinkling on sausages
• 2 teaspoons baking powder
• 2/3 cup yellow cornmeal
• 2 teaspoons sugar
• 2/3 cup milk
• 2 teaspoons vegetable oil
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 4 precooked smoked chicken sausages (13 ounces total)
• Ketchup and mustard, for serving (optional)

How to make:

• Preheat the oven to 375 degrees.
• In a medium bowl,mix together flour,cornmeal,sugar,baking powder,1/2 tsp salt,1/4 tsp pepper
• Make a well in the center
• Add milk,eggs and oil in the well
• Mix until combined
• Insert an ice pop stick to each of the sausages,leaving 1 1/2 inch of the stick
• Sprinkle flour,tap off extra
• Using the stick,rotate each sausage in the mixture to cover it
• Line a baking sheet with butter paper
• Place the sausages on the sheet and bake for 5 minutes
• Apply more butter on the sausages.
• Bake until golden, for 20 minutes
• Serve hot and enjoy it with Tangy coleslaw