Fusion Coleslaw Hotdogs
Preparation: 20 minutes
Cook : 10 minutes
INGREDIENTS
FOR THE HOT DOGS:
–8 all-beef hot dogs
–8 top sliced buns
–16 ounces of your favorite store-bought Kimchi
FOR THE COLESLAW DRESSING:
–1/2 cup rice vinegar
–1 tablespoon Sriracha
–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
FOR THE COLESLAW:
–2 tablespoons sesame seeds
–½ a head purple cabbage
–½ a head savoy cabbage
–2 large carrots
–1 tablespoon minced fresh ginger
–3 jalapeño peppers, julienned, (remove seeds and veins)
–½ red onion, thinly sliced on a mandolin
FOR THE SPICY KETCHUP:
–1 cup ketchup
–3 tablespoons Sriracha sauce
–2 tablespoons tamari
–1 teaspoon minced ginger
FOR THE SPECIAL MUSTARD:
–1 cup yellow mustard
–1 tablespoon tamari
–3 tablespoons Spicy Ketchup
–1 teaspoon fresh ginger
–1 tablespoon Sriracha sauce
–1 tablespoon rice vinegar
INSTRUCTIONS
FOR THE COLESLAW DRESSING:
Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
FOR THE COLESLAW:
Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
Thinly slice the purple & savoy cabbage, peel & shred carrots and place in a very large 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.
FOR THE SPICY KETCHUP:
Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
FOR THE SPECIAL MUSTARD:
Combine all ingredients and mix thoroughly
TO GRILL AND ASSEMBLE:
Heat up grill to medium heat (350-400 degrees).
Grill dogs for 8 minutes, rotating every 2 minutes.
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 and top with Coleslaw. Drizzle the dogs with Spicy Ketchup and Special Mustard. Serve warm.
