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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Toss cabbage, cucumber, and grated carrot in a sweet-hot vinaigrette then top turkey hot dogs with the veggie mixutre, a spicy Asian aioli, and chopped peanuts for a Thai-twist on this American favorite. Ingredients:
2 tablespoons seasoned rice wine vinegar |
1 1/2 teaspoons sesame oil |
1/2 teaspoon honey |
1/4 teaspoon fish sauce |
1/8 teaspoon dried crushed red pepper |
2 cups chopped red cabbage |
1/2 cup sliced english cucumber |
1/4 cup grated carrot |
1/4 cup light mayonnaise |
3/4 teaspoon fresh lime juice |
1/2 teaspoon asian sriracha hot chili sauce |
hot dog buns |
8 turkey dogs |
fresh cilantro leaves |
chopped cocktail peanuts |
sliced radishes |
Directions:
1. Whisk together vinegar, sesame oil, honey, fish sauce, and dried crushed red pepper. Stir in cabbage, cucumber, and carrot. Cover and chill 2 hours. Stir together mayonnaise, lime juice, and Sriracha. Split tops of buns lengthwise. Grill turkey dogs according to package directions; place in buns. Top with cabbage mixture, mayonnaise mixture, cilantro leaves, chopped peanuts, and sliced radishes.
2. Note: Nutritional analysis includes 580mg Sodium from hot dog.
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