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Hot Dogs with Sriracha and Asian-Inspired Slaw
Hot Dogs with Sriracha and Asian-Inspired Slaw
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Sriracha hot dog with tangy slaw dressed in peanut sesame dressing.
Ingredients:
  • Coleslaw:
  • 1 Tbsp creamy peanut butter
  • 6 Tbsp vegetable oil
  • 1 teaspoon toasted (dark) sesame oil
  • 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
  • A sprinkle of salt
  • A sprinkle of sugar
  • 4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
  • 3/4 cup grated carrots
  • 1/4 cup chopped fresh cilantro
  • 3 thinly sliced green onions
  • 2 Tbsp toasted sesame seeds
  • Hot Dogs:
  • 4-6 hot dogs
  • 4-6 buns
  • Sriracha hot sauce
  • Chinese mustard
Instructions:
  • Prepare the cole slaw dressing by combining peanut butter, vegetable oil, and sesame oil in a medium bowl until smooth. Whisk in seasoned rice vinegar, then adjust the taste with salt and sugar.
  • Prepare the cole slaw: Combine sliced cabbage, grated carrots, cilantro, green onions, and sesame seeds in a large bowl. Wait to add the dressing until just before serving with the hot dogs.
  • Cook the hot dogs to your liking: To boil, place hot dogs in a saucepan, cover with water, bring to a boil, then simmer for a couple of minutes. To grill, preheat grill on high, lower to medium, grill hot dogs, turning occasionally. To fry, score hot dogs, cook in a fry pan with oil on medium-high heat, flipping every minute until seared and cooked.
  • Toast the buns by either using a toaster, frying pan next to the hot dogs, or grill.
  • To serve, slather the bun with Chinese mustard. Place the hot dog in the bun, drizzle with sriracha sauce, and finish with a generous portion of coleslaw on top. Enjoy!

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