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Asian Hot Dogs Recipe

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This recipe for Asian Hot Dogs is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package of 6 to 8 All Beef Hot Dogs
6 to 8 hot dog buns
2 small Persian cucumbers or half of a seedless cucumber
1 to 2 carrots
3 green onions
1 jalapeņo
1.5 cups of rice wine vinegar or white wine vinegar
2 tablespoons of fish sauce (can sub soy sauce, but reduce to 1 tablespoon)
2 tablespoons of white sugar
1 teaspoon of fresh ginger (I used the squeeze bottle of it)
1.5 tablespoons of sriracha
1/2 cup mayo
Some fresh cilantro leaves
Directions:
Directions:
Carefully slice your jalapeņos and add to a small dish. I do not seed them because I like the spicy.

Cut the white parts off your green onions and slice them. Then cut the green parts into longer slivers or matchstick shape.

Grate the cucumber and carrot into a bowl. I wash them but do not peel them. It is ok if this is watery.

In a bowl combine the vinegar, fish sauce, ginger, white sugar and the white parts of the green onions. Whisk until the sugar is dissolved.

Pour a little of the vinegar over the jalapeņos until the are covered and add the rest to the cucumber and carrots. Let this sit for at least an hour and can sit overnight as well in the fridge.

Combine the mayo and the sriracha, stir until combined.

Cook your hot dogs, I grilled mine. Grill or steam your buns.

Add a schmear of the sriracha mayo to the inside of the bun. Add your hot dog, then use a slotted spoon to add the cucumber carrot slaw. Top the dog with the slaw, a few jalapeņos, the green onions and a few cilantro leaves.

 

 

 

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