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Asian Slaw Dogs with Sriracha Mayo

15 Mins


4 Martin’s Long Potato Rolls

4 Hot Dogs

For Asian Slaw:

2 Cups Shredded Green Cabbage

1 Cup Shredded Carrots

4 Scallions, sliced

2 Tablespoons Soy Sauce

2 Tablespoons Peanut Oil

1 Teaspoon Sesame Oil

1 Teaspoon Fresh Grated Ginger

2 Tablespoons Rice Vinegar

2 Tablespoons Hoisin Sauce

2 Tablespoons Fresh Lime Juice

For Sriracha Mayo:

1/4 Cup Mayonnaise

1 Tablespoon Lime Juice

2-4 Teaspoons Sriracha

Add-on Toppings:

Sesame Seeds


Serves: 4


Step 1

Prepare the slaw base by tossing together cabbage, carrots, and scallions in a medium bowl.

Step 2

Prepare the slaw dressing by whisking together soy sauce, peanut oil, sesame oil, ginger, rice vinegar, hoisin sauce, and lime juice in a small bowl.

Step 3

Pour the prepared dressing over the slaw base and toss to coat; refrigerate until ready to serve.

Step 4

Prepare Sriracha Mayo: Stir together mayonnaise, Sriracha, and lime juice until well mixed; refrigerate until ready to serve.

Step 5

Grill the hot dogs.

Step 6

To assemble, place each hot dog on a potato roll, top with Asian Slaw, drizzle with Sriracha Mayo, and garnish with sesame seeds and cilantro.

Recipe adapted from: