Korean slaw dogs

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79
korean slaw dogs
Serves 4
For the dressing
120ml rice wine vinegar
1 tbsp sriracha
3 tbsp brown sugar
2 tbsp Dijon mustard
60ml olive oil
2 tsp sesame oil
Salt and black pepper

For the slaw
1/2 red cabbage, shredded
1/2 White cabbage, shredded
1 carrot, grated
1/2 red onion, thinly sliced
2 spring onions, thinly sliced
2 Chillies, thinly sliced
1 tbsp fresh ginger, peeled and grated
2 tbsp Sesame seeds

For the hot dogs
4 hot dogs
4 soft hot dog buns, split
4 tsp sriracha
4 tsp spicy mustard
Sesame seeds, optional
  1. In a large bowl, combine all of the ingredients for the dressing and whisk to combine. Add all of the ingredients for the slaw and toss to coat.
  2. Preheat the barbecue to 180-230˚C.
  3. Cook the hot dogs for 6-8 minutes, turning every two minutes.
  4. Place the cut buns onto the grill and cook for 30 seconds until nicely charred.
  5. To assemble, add some slaw to the buns and top with the hot dogs. Drizzle with sriracha and mustard, sprinkle with sesame seeds, if desired, and serve.

Per serving: 600kcals, 32.5g fat (11.6g saturated), 61.6g carbs (20.5g sugars), 16.4g protein, 6.6g ‑ bre, 1.122g sodium