sesame & kimchi slaw hot dogs.

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.

Recipe:

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

Instructions:

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: