Thai-Inspired Hot Dogs
The slaw and dressing can be prepared one day ahead, making this recipe easy to finish the next day. Serve extra slaw as a side dish.
Makes 8 servings
Slaw:
2 vinegar tablespoons rice wine
1⁄2 teaspoon sesame oil
1 tablespoon vegetable or canola oil
1⁄2 teaspoon sugar 1 cup shredded red cabbage
1 cup diced peeled and seeded cucumber
1 cup shredded carrots
1 cup julienne-cut red bell pepper
1⁄ cup chopped cilantro leaves 2 1⁄4 teaspoon salt
1⁄2 cup roughly chopped unsalted peanuts
Peanut sauce: 1⁄2 cup smooth peanut butter 2 tablespoons soy sauce 1 tablespoon brown sugar
2 tablespoons rice wine vinegar
1⁄2 teaspoon hot sauce
1⁄4 teaspoon dried ground ginger
1 tablespoon cold water 1 tablespoon vegetable oil 8 hot dogs 8 hot dog buns Garnish:
1⁄4 cup roughly chopped unsalted peanuts
Chopped fresh cilantro
Make slaw: In a small mixing bowl, combine vinegar, sesame oil, vegetable oil and sugar. Place remaining slaw ingredients in a mixing bowl. Toss with dressing.
Make peanut sauce: Place all ingredients (through the 1 tablespoon water) in bowl of a food processor or blender. Pulse to combine.
Final preparation: Preheat grill to 375 degrees. Brush grate with the 1 tablespoon vegetable oil.
When hot, place hot dogs on grill; cook 6 to 7 minutes, turning occasionally, until heated through. Place on a clean platter. Place buns on grill, cut side down, to lightly toast. Place hot dogs in buns. Top with slaw. Drizzle with peanut sauce. Garnish with peanuts and cilantro.