sesame & kimchi slaw hot dogs.

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Not the traditional hot dog! I’ve always thought it was fun to change it up with different cuisines. These hot dogs are here just in time for Labor Day weekend!

I love the fresh crunch you get from these dogs – with a little heat from the spicy mayo and jalapenos. This slaw is filled with fresh herbs, too! All the freshness you can get added on top of a juicy, charred hot dog. Also, Josh told me I HAD to get potato buns. He wasn’t wrong.


  • 1 8-pack hot dogs (you can use turkey or chicken hot dogs, too!)
  • 1 8-pack hot dog buns
  • 3 cups coleslaw mix
  • 3 cups shredded red cabbage
  • 1 jar kimchi (whatever kind you like, this is the brand I use: click here)
  • 2 jalapenos (thinly sliced)
  • 2 Tablespoons toasted sesame oil
  • 1 Tablespoon fish sauce
  • 3 Tablespoons rice vinegar
  • juice of 1 lime
  • 2 Tablespoons honey
  • 1 Tablespoon white sugar
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1 Tablespoon sriracha
  • 1/2 teaspoon garlic powder
  • sesame seeds as garnish
  • salt & pepper


for the slaw:

  • In a large bowl, combine red cabbage, coleslaw mix, sesame oil, fish sauce, rice vinegar, lime juice, honey, and sugar.
  • Add salt & pepper to taste.
  • Mix until combined and let sit for about 20 minutes.
  • Add in the basil and cilantro – saving about a Tablespoon of each for garnish.

for the hot dogs:

  • In the meantime, cook the hotdogs! Grill them or cook them in a pan to char nicely.
  • Butter your hotdog rolls and place them on a sheet pan. Broil until toasted and browned (only a few minutes – be careful they don’t burn!)

for the spicy mayo:

  • In a small bowl, mix mayonnaise, sriracha and garlic powder until combined and smooth.

build your dogs!

  • Place a hot dog in each bun.
  • Add some kimchi on top of each dog along with about 3 Tablespoons of slaw.
  • Drizzle spicy mayo over the slaw.
  • Garnish with sliced jalapenos, sesame seeds and some extra basil and cilantro.
  • ENJOY!

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