Happy Memorial Day! The summer has officially kicked off and it’s time to whip out the bikinis and barbeques! No long weekend is complete without some grillin’ so I thought I’d squeeze in a quick summer recipe – Sriracha slaw hot dogs. Hot dogs are one of my favorite foods because of the way they make you feel. Whether you’re having a decked out Chicago dog at Wrigley Field, having the time of your life churning the onion dispenser at the Costco food court (probably my favorite weekend ritual), or just toasting some franks over a campfire, you’re probably surrounded by good company. In other words, you’re almost always having a good time when you’re having them. (Extra emphasis on the almost because I have on more than one occasion found myself sneaking away from work to get a stress hot dog on a random street corner of New York.) So the next time you’re enjoying a hot dog this summer, be thankful for those you love and revel in the good times.

019

Sriracha Slaw Hot Dogs

Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 8 hot dogs cooked
  • 8 hot dog buns
  • 1 head napa cabbage
  • 1 head red cabbage
  • 3 large carrots peeled
  • 1 ginger root peeled
  • 1/4 cup sesame oil
  • 3 tbsp mayonnaise
  • 1 tbsp Sriracha hot sauce
  • sesame seeds for garnish

Instructions
 

  • Chop napa cabbage, red cabbage, carrots, and ginger into thin julienne style slices.
  • Toss together and stir in sesame oil, rice wine, mayonnaise and Sriracha.
  • Serve over prepared hot dogs and garnish with sesame seeds.

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