 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage and a creamy topping made of mayo, whole grain mustard, and hot chili sauce. Ingredients:
3/4 cup mayonnaise |
1 tablespoon whole grain mustard |
1 green onion, minced |
2 tablespoons asian sriracha hot chili sauce |
8 hot dogs |
8 hot dog buns, toasted |
1 cup chopped sweet-hot pickles |
2 cups shredded red cabbage |
Directions:
1. Preheat grill to 350° to 400° (medium-high) heat.
2. Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.
3. Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.
4. Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.
|
|