Asian-inspired hot dogs with spicy sriracha sauce and crispy coleslaw, dressed with peanut butter, sesame oil and rice vinegar.
Do you like Spicy Sriracha Sauce? It’s that spicy red sauce you often find in Southeast Asian restaurants in the plastic bottle with the spigot on the side. It’s a great combination of sweet, spicy, garlicky, and sour, with the consistency of ketchup.
There are all sorts of culinary uses for sriracha, check out these mean buffalo wings with sriracha sauce from my friends Diane and Todd.
Even my father, who tends to hold back on hot chillies, devoured his. Do you use sriracha in cooking? If so, please let us know how in the comments.
Hot dogs with sriracha and Asian-inspired coleslaw
ingredients
- Coleslaw:
- 1 tablespoon creamy peanut butter
- 6 tbsp vegetable oil
- 1 teaspoon toasted (dark) sesame oil
- 4 tablespoons flavored rice vinegar (if flavored rice vinegar isn’t available, add a teaspoon or two of sugar to the regular rice vinegar)
- A pinch of salt
- A pinch of sugar
- 4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
- 3/4 cup grated carrots
- 1/4 cup chopped fresh cilantro
- 3 thinly sliced spring onions
- 2 tbsp toasted sesame seeds
- hot dogs:
- 4-6 hot dogs
- 4-6 rolls
- Spicy Sriracha Sauce
- Chinese mustard
method
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Prepare the dressing for the cole slaw:
In a medium bowl, mix the peanut butter with the vegetable oil and sesame oil until smooth. Stir in the seasoned rice vinegar, then season with salt and sugar.
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Prepare coleslaw:
In a large bowl, combine the chopped cabbage, grated carrots, cilantro, spring onions, and sesame seeds. Mix in the dressing only when you are ready to cook the hot dogs.
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Cook the hot dogs however you like (boil, grill, or fry):3a: To cook the hot dogs:
Place hot dogs in a saucepan and add enough water to cover them with an inch of water. Bring to a boil, reduce to a simmer and cook for a few minutes. All you have to do is thoroughly heat the hot dogs as they are packaged already cooked.
3b: To grill the hot dogs:Preheat your grill to high, direct heat. Immediately before placing the hot dogs on the grill, reduce the heat to medium (if using a gas grill) and place the hot dogs perpendicular to the grates. If using a charcoal grill, sear the hot dogs on the hot side of the grill first to preserve grill marks, then move them to a less hot side of the grill. Turn the hot dogs occasionally to cook on all sides.
3c: To fry the hot dogs:Score the hot dogs 3 times on each side, slicing about 1/4 inch deep. Add some vegetable oil to the frying pan and heat over medium-high. Add the hot dogs and cook, turning every minute, until lightly seared and cooked through.
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Toast buns:
Toast the buns in a toaster or in the skillet alongside the hot dogs or on the grill.
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Surcharge:
Spread some Chinese mustard on the bun to serve. Place the hot dog in the bun, drizzle with sriracha sauce and garnish with coleslaw.
Links:
Hot Dogs with Kimchi Relish from Steamy Kitchen
Good Soy Marinated Hot Dogs. Meal. stories.
Colombian Hot Dogs, from my Colombian Recipes
Sriracha Buffalo Wings by White on Rice Couple
