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Brush cabbage and bell pepper with 2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the Seasoned Salt. Grill over medium heat 10 minutes until browned, turning once. Remove from grill; cool. Remove core from cabbage and thinly slice cabbage and bell pepper.
Whisk together remaining 2 tablespoons oil, remaining 1/2 teaspoon Seasoned Salt, mustard, sugar, and lemon juice in large bowl until well blended. Add cabbage and bell pepper; toss to coat. Set aside or refrigerate until ready to serve.
Meanwhile, place fries in single layer on perforated grill pan over medium heat. Close lid and grill 14 to 18 minutes or until lightly browned, stirring occasionally. Meanwhile, grill beef franks 8 to 10 minutes or until slightly charred, turning frequently.
To assemble, place hot dog on roll. Top with grilled coleslaw, French fries, ketchup, and mustard, if desired.