Prep: 20 min., Grill: 7 min. Squeezing the juice from grated ginger is easy and adds fresh flavor to this Asian-inspired slaw. To easily release the juice, press the ginger against the back of your measuring spoon using a finger.
Vegetable cooking spray
1 (16-oz.) package OSCAR MAYER Premium Jumbo Beef Franks
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Brush hot dogs with 2 Tbsp. hoisin sauce.
Grill hot dogs, covered with grill lid, 6 to 8 minutes or to desired degree of doneness, turning occasionally. Grill buns, split sides down, covered with grill lid, 1 minute or until grill marks appear.
Grate ginger using the large holes of a box grater to equal 2 Tbsp. Squeeze juice from grated ginger into a medium bowl; discard solids. Add mayonnaise, next 3 ingredients, and remaining 2 Tbsp. hoisin sauce, stirring to combine. Add slaw, tossing to coat.
Serve grilled hot dogs in buns with slaw mixture and desired toppings.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.