Ingredients
Korean Slaw Dog
1 pkg(s)
Nathan's Skinless Beef Franks
1 pkg(s)
1 pkg(s)
Nathan's Restaurant Style Hot Dog Buns
1 pkg(s)
For Slaw Dressing
1/3 cup(s)
Toasted sesame oil
1/3 cup(s)
2 Tbsp.
Chili garlic sauce
2 Tbsp.
1 whole
Lime, juiced
1 whole
1 Tbsp.
Honey
1 Tbsp.
For Slaw
Red cabbage
Napa cabbage
Carrots, shredded
Jalapenos, seeds and ribs removed, julienned
Sliced green onion stalks, whites removed
Fresh cilantro, stems removed
Sesame seeds
Directions
For the slaw dressing: Juice one large lime in a pint jar. Combine with 1/3 cup toasted sesame oil, 2 tablespoons of chili garlic sauce and 1 tablespoon of honey. Screw the lid on tightly and shake until mixed together.
For the slaw: Thinly slice ¼ head purple and ¼ head Napa cabbage, and place in a large bowl. Add in ¼ cup shredded carrots, 2 julienned jalapeño peppers and scallions from 2 green onions. Toss with hands until combined.
Add dressing to slaw mixture and gently fold in. Set aside.
Cook your hot dogs your favorite way. We suggest pan-fried with butter!
Assemble your dog! Nestle dog into the bun, then top with Korean slaw mixture. Add some cilantro and a sprinkle of sesame seeds.
Whatever You Get, Get Nathan's
