Thai Hot Dogs with Cucumber-Mango Slaw and Homemade Srirachup Recipe

Name: Thai Hot Dogs with Cucumber-Mango Slaw and Homemade Srirachup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (6 Oz. Size) Organic Tomato Paste; 2 Tablespoons Plus 1 Teaspoon Apple Cider Vinegar; 1 Tablespoon Honey; 2 Tablespoons Packed Brown Sugar; 2 Tablespoons Plus 1 Teaspoon Sriracha; 1/4 cups Plus 2 Tablespoons Water; ⅛ teaspoons Garlic Powder; 13 whole English Cucumber, Peeled, Seeds Removed And Julienned; 1/2 whole Mango, Julienned; 1/4 whole Red Onion Very Thinly Sliced; 2 Tablespoons Freshly Chopped Cilantro; 1 Tablespoon Fresh Lime Juice; 4 whole Beef Hot Dogs; 4 whole Hot Dog Buns; Chopped Peanuts, For Garnish

Servings: persons

1 can (6 Oz. Size) Organic Tomato Paste
2 Tablespoons Plus 1 Teaspoon Apple Cider Vinegar
1 Tablespoon Honey
2 Tablespoons Packed Brown Sugar
2 Tablespoons Plus 1 Teaspoon Sriracha
1/4 cups Plus 2 Tablespoons Water
⅛ teaspoons Garlic Powder
13 whole English Cucumber, Peeled, Seeds Removed And Julienned
1/2 whole Mango, Julienned
1/4 whole Red Onion Very Thinly Sliced
2 Tablespoons Freshly Chopped Cilantro
1 Tablespoon Fresh Lime Juice
4 whole Beef Hot Dogs
4 whole Hot Dog Buns
Chopped Peanuts, For Garnish

1
Start by making the Srirachup.
2
In a medium saucepan, whisk together all of the ingredients for the Srirachup over medium heat.
3
Bring to a boil, reduce the heat to low (it should be barely simmering) and cook for 10 minutes, stirring regularly.
4
Let cool to room temperature, then refrigerate until ready to use.
5
In a medium bowl, combine the ingredients for the slaw.
6
Season with salt to taste and refrigerate until ready to use.
7
Heat a grill or grill pan over medium heat.
8
When hot, add the hot dogs and cook for 8-10 minutes, turning periodically, until grill marks appear and the skin has blistered slightly.
9
If you like toasted buns (who doesnt?
10
), now is the time to pop them on the grill cut-side down for about 1 minute.
11
Now its time to assemble these dogs.
12
Place each hot dog in a bun and top with a generous spoonful of Srirachup.
13
Get some slaw involved and sprinkle with chopped peanuts.
14
Go to town.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 can (6 Oz. Size) Organic Tomato Paste, 2 Tablespoons Plus 1 Teaspoon Apple Cider Vinegar, 1 Tablespoon Honey, 2 Tablespoons Packed Brown Sugar, and more.

Yes, Thai Hot Dogs with Cucumber-Mango Slaw and Homemade Srirachup falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Hot Dogs with Cucumber-Mango Slaw and Homemade Srirachup

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