Best Asian Slaw Dogs With Sriracha Mayo Recipes

KOREAN SLAW DOG RECIPE

Korean Slaw Dog Recipe image

Korean Slaw Dog Recipe: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin' ketchup & mustard.

Provided by Holly Sander

Time 30m

Number Of Ingredients 27

Ingredients

8 all-beef hot dogs
8 top sliced buns
16 ounces of your favorite store-bought Kimchi (*See note)
1/2 cup rice vinegar
1 tablespoon chili sauce (use Sriracha, Asian Chili Garlic Sauce, or Gochujang)
3 tablespoons light brown sugar
2 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1/2 teaspoon ½ salt and pepper
1 teaspoon sesame oil
2 tablespoons sesame seeds
1/2 head purple cabbage
1/2 head savoy cabbage
2 large carrots
1 tablespoon minced fresh ginger
3 jalapeño peppers, julienned, (remove seeds and veins)
1/2 red onion,, thinly sliced on a mandolin
1 cup ketchup
3 tablespoons Sriracha sauce
2 tablespoons low sodium tamari
1 teaspoon minced ginger
1 cup yellow mustard
1 tablespoon low sodium tamari
3 tablespoons Kickin' Ketchup
1 teaspoon fresh ginger
1 tablespoon Sriracha sauce
1 tablespoon rice vinegar

Steps:

Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
Thinly slice the purple & savoy cabbage, and place in a very large bowl
Peel & shred carrots, and add to bowl.
Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
Combine all ingredients and mix thoroughly
Heat up grill to medium heat (350-400 degrees)
Score each hot dog 3-4 times on one side
Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.

Nutrition Facts : Calories 569 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 17 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 hot dog, Sodium 2169 grams sodium, Sugar 22 grams sugar, UnsaturatedFat 0 grams unsaturated fat

SRIRACHA SLAW

Sriracha Slaw image

This Asian-style slaw uses a base of peanut butter, which adds a nutty sweetness redolent of pad Thai and satay. It also adds body to the dressing and a touch of delightful crunch. Ginger paste is available in the Asian or Indian section of many grocery stores. Or, you can make your own using a food processor: place one gingerroot in the processor and add just enough water to help keep everything moving. For those who prefer the old school technique, a mortar and pestle with a touch of elbow grease yields excellent results as well.

Yield makes 6 to 8 servings

Number Of Ingredients 19

Ingredients

1/3 cup chunky natural peanut butter
1/4 cup freshly squeezed lime juice
1/4 cup fresh pineapple juice or freshly squeezed orange juice
1/4 cup Sriracha
2 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon ginger paste
2 tablespoons sugar
1 1/2 pounds napa cabbage, shredded
1/2 pound red cabbage, shredded
2 carrots, peeled and julienned
2 red bell peppers, seeded and julienned
1 jalapeño, seeded and minced
6 green onions, white part only, thinly sliced on the diagonal
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Salt and freshly ground black pepper
Coarsely chopped fresh Thai basil, for garnish
Lime slices, for garnish

Steps:

To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.
To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste.
Garnish with the basil and lime slices. Serve immediately to retain crunch.
For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aïoli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint. Season with salt and pepper to taste.
Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.