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.
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
How to Make It
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.
Note: Nutritional analysis includes 580mg Sodium from hot dog.
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Made this for a potluck buffet because I thought it sounded fun. Love the idea but the recipe lacked flavor and needed a lot of tweaking! The dressing for the coleslaw easily needed double all the ingredients EXCEPT for the rice vinegar. I shredded the cabbage and cut the cuke slices into quarters so that everything was more manageable to eat. Follow directions for prep time or the slaw will get soggy. Also added more lime and Siracha to the mayo so it had more pizzaz. Loved the crunch of the peanuts and the cilantro but could do without the radishes. Didin't feel they added much and there was enough going on otherwise. People enjoyed this with the changes.
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