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Banh Mi Hot Dog

Photo: Tru Studio

Hands-on time 20 mins
Total time 20 mins
Yield

Serves 8 (serving size: 1 hot dog)

Try a vietnamese-inspired hot dog topped with carrots, red onion, vinegar, and jalapeño slices.

Ingredients

  • 2 large carrots
  • 1/2 cup sliced red onion
  • 1 cup cider vinegar
  • 1 cup water
  • 2 teaspoons sugar
  • 8 uncured all-beef hot dogs (such as Boar's Head Lite Beef with Natural Casing)
  • Cooking spray
  • 8 white whole-wheat hot dog buns
  • 4 tablespoons mayonnaise
  • 24 fresh jalapeño slices
  • 8 teaspoons cilantro leaves

Nutrition Information

  • calories 323
  • fat 12.1 g
  • satfat 3.1 g
  • monofat 3.9 g
  • polyfat 1.7 g
  • protein 14 g
  • carbohydrate 38 g
  • fiber 2 g
  • cholesterol 28 mg
  • iron 3 mg
  • sodium 781 mg
  • calcium 5 mg

How to Make It

  1. Shave carrots into ribbons with a vegetable peeler. Combine carrots, onion, vinegar, water, and sugar in a medium bowl; let stand 15 minutes. Drain and discard pickling brine.

  2. Preheat grill to medium-high heat.

  3. Place hot dogs on grill rack coated with cooking spray; grill 6 minutes, turning occasionally.

  4. Spread each hot dog bun with 1 1/2 teaspoons mayonnaise. Place 1 hot dog on each bun; top evenly with carrot ribbons and onion. Top each with 3 fresh jalapeño slices and 1 teaspoon cilantro leaves.