Spicy banh mi-style hot dogs
Rice wine vinegar
3 medium, sliced
Reduced calorie mayonnaise
Sriracha chili sauce
Fat-free beef or pork hot dog
Light wheat hot dog bun
¼ large, seedless, cut into 16 thin slices
¼ cup(s), leaves
1 small, sliced (optional)
- Preheat grill.
- In a small bowl, whisk together vinegar, sugar and salt; add carrots and scallions, toss and let stand for at least 15 minutes or overnight (refrigerated).
- In another small bowl, mix together mayonnaise and sriracha.
- Grill hot dogs and buns to desired degree of doneness.
- Spread each toasted bun with 1 Tbsp mayonnaise mixture and layer with 4 cucumber slices; top each with a hot dog, about 1/4 cup carrot mixture, 1 Tbsp cilantro and a few jalapeño slices.