Photo: Tru Studio
Hands-on Time
20 Mins
Total Time
20 Mins
Serves 8 (serving size: 1 hot dog)

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

How to Make It

Step 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.

Step 2

Preheat grill to medium-high heat.

Step 3

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

Step 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.

Ratings & Reviews


July 01, 2016
We all agreed that these were so good it was hard to stop at one.  Will definitely make again.

Dislike Hot Dogs - This will get me to eat them every time!

August 07, 2015
My husband loves hot dogs; I really just don't like them much.  Usually I have to STUFF my bun with fresh grilled peppers and onions to get them down.  This recipe, I ate 2!  I just love the crunch of the "slaw" and it strangely balances with the hot dog.  A Keeper!  Now I have another topping that allows my family to enjoy hot dogs more - win / win!


May 26, 2015
Even though I love my hot dogs with just a dab of ketchup, I loved this spin on the frank. The crunchy pickled vegetables were perfect with the hot dog. You can read my full review at Taking On Magazines: