Thai-Style Dogs

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

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.

Yield: Makes 8 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 11g
  • Carbohydrate: 31g
  • Fiber: 2g
  • Cholesterol: 20mg
  • Iron: 2mg
  • Sodium: 968mg
  • Calcium: 71mg

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

Preparation

  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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