Spicy banh mi-style hot dogs
6
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Spicy mayo, tangy carrot slaw and fresh cucumbers are a fabulous Vietnamese-inspired way to spice uphot dogs.
Ingredients
Rice wine vinegar
2 tbsp(s)
Sugar
1 tsp(s)
Kosher salt
¼ tsp(s)
Shredded carrots
1 cup(s)
Uncooked scallions
3 medium, sliced
Reduced calorie mayonnaise
¼ cup(s)
Sriracha chili sauce
1 tsp(s)
Fat-free beef or pork hot dog
4 item(s)
Light wheat hot dog bun
4 item(s)
Cucumber
¼ large, seedless, cut into 16 thin slices
Cilantro
¼ cup(s), leaves
Jalapeño pepper
1 small, sliced (optional)
Instructions
1
Preheat grill.
2
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).
3
In another small bowl, mix together mayonnaise and sriracha.
4
Grill hot dogs and buns to desired degree of doneness.
5
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.
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