Hot Dogs with Mango-Cucumber Slaw and Homemade Srirachup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 6- ounce can organic tomato paste
- 2 tablespoons plus 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 2 packed tablespoons brown sugar
- 2 tablespoons plus 1 teaspoon sriracha
- ¼ cup plus 2 tablespoons water
- 1/8 teaspoon garlic powder
- Kosher salt to taste
- 1/3 large English cucumber (peeled, seeds removed and julienned)
- ½ mango (julienned)
- ¼ red onion (very thinly sliced)
- 2 tablespoons freshly chopped cilantro
- 1 tablespoon fresh lime juice
- Kosher salt to taste
- 4 beef hot dogs (Try to buy no-nitrate and uncured)
- 4 hot dog buns
- 2 tablespoons roasted peanuts (chopped)
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Preparation
Step 1
Start by making the Srirachup. In a medium saucepan, whisk together all of the ingredients for the Srirachup over medium heat. Bring it to a boil, reduce the heat to low (it should be barely simmering) and cook for ten minutes, stirring regularly. Let the srirachup cool to room temperature, then refrigerate until ready to use.
Step 2
Moving on to the cucumber-mango slaw! In a medium bowl, combine the ingredients for the slaw. Season with salt to taste and refrigerate until ready to use.
Step 3
Heat a grill or grill pan over medium heat. When hot, add the hot dogs and cook for 8-10 minutes, turning periodically, until grill marks appear and the skin has blistered slightly.
Step 4
If you like toasted buns (who doesn’t?) now is the time to pop them on the grill cut-side down for about a minute.
Step 5
Now it’s time to assemble these dogs. Place each hot dog in a bun and top with a generous spoonful of Srirachup. Add the slaw and sprinkle with chopped peanuts. Serve immediately.
Step 6
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