Spicy Banh Mi-Style Hot Dogs
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Take your next cookout to a whole new level and enjoy all the flavors of a Vietnamese cuisine favorite translated for the American classic hot dog. Spicy mayo, tangy carrot slaw and fresh cucumbers spice up the dogs in a quick 35 minutes. These hot dogs feature a spicy mayo that really packs a punch. Use less sriracha if you want you dogs a little more tame. The cucumber and jalapeño add cool crunch, just like the original bahn mi. Tone down the spice even further with less or no jalapeño and a little more cucumber. Enjoy this grown-up hot dog with a side of grilled zucchini and yellow squash sprinkled with sesame seeds for a complete meal.
Ingredients
Rice wine vinegar
2 Tbsp
Sugar
1 tsp
Kosher salt
¼ tsp
Shredded carrots
1 cup(s)
Scallions
3 medium, sliced
Reduced calorie mayonnaise
¼ cup(s)
Sriracha chili sauce
1 tsp
Light 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 c carrot mixture, 1 Tbsp cilantro and a few jalapeño slices.
6
Serving size: 1 hot dog
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