Spicy Banh Mi-Style Hot Dogs
- Total Time
Spicy mayo, tangy carrot slaw and fresh cucumbers are a fabulous Vietnamese-inspired way to spice up hot dogs.
rice wine vinegar2 Tbsp
kosher salt¼ tsp
shredded carrot(s)1 cup(s)
uncooked scallion(s)3 medium, sliced
reduced calorie mayonnaise¼ cup(s)
sriracha chili sauce1 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
cilantro¼ cup(s), leaves
jalapeño pepper(s)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 c carrot mixture, 1 Tbsp cilantro and a few jalapeno slices.
- Serving size: 1 hot dog