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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I make these with veggie hot dogs! From Southern Living magazine, July 2012. Ingredients:
2 tablespoons rice wine vinegar |
1 1/2 teaspoons sesame oil |
1/2 teaspoon honey |
1/4 teaspoon fish sauce (or use soy sauce or worcestershire sauce) |
1/8 teaspoon dry crushed red pepper |
2 cups red cabbage, chopped |
1/2 cup english cucumber, sliced |
1/4 cup carrot, grated |
1/4 cup light mayonnaise |
3/4 teaspoon fresh lime juice |
1/2 teaspoon asian sriracha hot chili sauce |
8 hot dog buns |
8 hot dogs (vegetarian or meat) |
fresh cilantro (optional) |
radish, sliced (optional) |
roasted peanuts, chopped (optional) |
Directions:
1. Whisk together vinegar, sesame oil, honey, fish sauce and crushed red pepper.
2. Stir in cabbage, cucumber, and carrot. Cover and chill 2 hours.
3. Stir together mayonnaise, lime juice, sriracha sauce.
4. Split tops of buns lengrthwise.
5. Grill hot dogs according to package directions(or cook however you please); place in buns.
6. Top with cabbage mixture and mayonnaise mixture.
7. Top with cilantro leaves, peanuts and sliced radishes if desired.
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