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Spicy Banh Mi-Style Hot Dogs

7
Total Time
35 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 up hot dogs.

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

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

Notes

This mayo is spicy! Use less sriracha if desired.

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