Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Emilie Zanger
Recipe by Cooking Light June 2015

Gallery

Tru Studio

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8 (serving size: 1 hot dog)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat grill to medium-high heat.

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

  • 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.

Nutrition Facts

323 calories; fat 12.1g; saturated fat 3.1g; mono fat 3.9g; poly fat 1.7g; protein 14g; carbohydrates 38g; fiber 2g; cholesterol 28mg; iron 3mg; sodium 781mg; calcium 5mg.
Advertisement
Advertisement