Name: Spicy Banh Mi-Style Hot Dogs
Prep time: 15 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 Tbsp rice wine vinegar; 1 tsp sugar; 0.25 tsp kosher salt; 1 cup(s) shredded carrot(s); 3 medium uncooked scallion(s) sliced; 0.25 cup(s) reduced calorie mayonnaise; 1 tsp sriracha chili sauce; 4 serving(s) light beef or pork hot dog(s); 4 item(s) light wheat hot dog roll(s); 0.25 large cucumber(s) seedless, cut into 16 thin slices; 0.25 cup(s) cilantro leaves; 1 small jalapeño pepper(s) sliced (optional)

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Ingredients

rice wine vinegar

2 Tbsp

sugar

1 tsp

kosher salt

¼ tsp

shredded carrot(s)

1 cup(s)

uncooked scallion(s)

3 medium, sliced

reduced calorie mayonnaise

¼ cup(s)

sriracha chili sauce

1 tsp

light beef or pork hot dog(s)

4 serving(s)

light wheat hot dog roll(s)

4 item(s)

cucumber(s)

¼ large, seedless, cut into 16 thin slices

cilantro

¼ cup(s), leaves

jalapeño pepper(s)

1 small, sliced (optional)

Instructions

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 c carrot mixture, 1 Tbsp cilantro and a few jalapeno slices.
Serving size: 1 hot dog

Notes

This mayo is spicy! Use less sriracha if desired.

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