Description
Sweet and spicy grilled hot dogs topped with tangy slaw for a summer celebration. Easy, kid-approved, and bursting with bold flavor.
Ingredients
4 halal-certified beef hot dogs
2 tablespoons sriracha
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
4 hot dog buns
Crunchy slaw (see below):
2 cups shredded cabbage
1/2 cup shredded carrots
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1/2 red onion, thinly sliced
Instructions
Mix sriracha, honey, Dijon mustard, and apple cider vinegar in a small bowl for glaze.
Grill hot dogs over medium heat, brushing with glaze during the last 2 minutes of cooking.
To make slaw: Toss cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper until coated.
Toast hot dog buns lightly on the grill.
Assemble hot dogs with glaze, then top with slaw and red onion slices.
Notes
Substitute halal beef hot dogs for pork variants. Adjust spice level by adding more or less sriracha. Slaw can be prepared ahead and stored in the fridge.
Use any preferred hot dog toppings as additional garnish.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Grilling
- Cuisine: American