APP, ENTREE, SIDE DISH, DESSERT?
Lentil cucumber salad, Addictive asparagus salad
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
WHO I MADE IT FOR?
I was inspired to make this after reading this blog entry. 6/4/15: I made this for Ash, Pat, Kelsey, Dave, Mark and Jason. Unfortunately, my grill was out of gas so I used the oven for the hot dogs and buns. I found mini hot dog buns at Whole Foods!
Hot dogs (1 package, ~8 hot dogs, cut in half if you have mini buns)
Buns (8 buns, or 16 mini buns)
Mayo (1/2 cup)
Sriracha (2 tablespoons, more if you want it spicier)
Cucumber (deseeded, cut into thin strips)
Jalapenos (2, sliced, with seeds)
Cilantro (~16 sprigs)
Carrot (1 cup, julienned)
Daikon (1 cup, julienned)
Rice vinegar (1/2 cup)
Sugar (1/4 cup)
Water (1/4 cup)
- Combine carrot, daikon, rice vinegar, sugar and water in bowl. Allow to sit in fridge for at least an hour. This is the slaw.
- Combine mayo and cilantro. This is the spicy mayo.
- Cook hot dogs and warm up buns.
- For each bun, add strip of cucumber, slaw, spicy mayo, hot dog, and top with cilantro and jalapenos. Ta-da.
BOTTOM LINE: Easy way to jazz up hot dogs.