KOREAN SLAW DOG RECIPE
Korean Slaw Dog Recipe: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin' ketchup & mustard.
Provided by Holly Sander
Time 30m
Number Of Ingredients 27
Steps:
- Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
- Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
- Thinly slice the purple & savoy cabbage, and place in a very large bowl
- Peel & shred carrots, and add to 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.
- Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
- Combine all ingredients and mix thoroughly
- Heat up grill to medium heat (350-400 degrees)
- Score each hot dog 3-4 times on one side
- Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
- 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, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
Nutrition Facts : Calories 569 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 17 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 hot dog, Sodium 2169 grams sodium, Sugar 22 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SRIRACHA COLESLAW
I loved all of the textures and flavors together. The crunch of the cabbage. The tang from the vinegar. A slight sweetness and, of course, the zest of the Sriracha. It really kicked up my traditional coleslaw to a whole new level.
Provided by dazaspicymeatball
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the mayonnaise, sour cream, Sriracha, and mustard, lemon juice, vinegar, sugar and salt. Add cabbage, carrots and onion. Mix well. Refrigerate for 1 hour.
Nutrition Facts : Calories 390.8, Fat 22.9, SaturatedFat 4.6, Cholesterol 22.8, Sodium 1387.6, Carbohydrate 45.9, Fiber 6.1, Sugar 26.3, Protein 4
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