Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Southern Living July 2012

Gallery

Credit: Becky Luigart-Stayner; Styling: Buffy Hargett

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: Nutritional analysis includes 580mg Sodium from hot dog.

Nutrition Facts

210 calories; fat 5g; saturated fat 1g; protein 11g; carbohydrates 31g; fiber 2g; cholesterol 20mg; iron 2mg; sodium 968mg; calcium 71mg.
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