Lunch: Banh Mi Hot Dog Recipe | MyRecipes
Recipe by Emilie Zanger Try a vietnamese-inspired hot dog topped with carrots, red onion, vinegar, and jalapeño slices.
Ingredients
2 large carrots
1/2 cup sliced red onion
1 cup cider vinegar
1 cup water
2 teaspoons sugar
8 uncured all-beef hot dogs (such as Boar's Head Lite Beef with Natural Casing)
Cooking spray
8 white whole-wheat hot dog buns
4 tablespoons mayonnaise
24 fresh jalapeño slices
8 teaspoons cilantro leaves
Instructions
Shave carrots into ribbons with a vegetable peeler. Combine carrots, onion, vinegar, water, and sugar in a medium bowl; let stand 15 minutes. Drain and discard pickling brine.
Preheat grill to medium-high heat.
Place hot dogs on grill rack coated with cooking spray; grill 6 minutes, turning occasionally.
Spread each hot dog bun with 1 1/2 teaspoons mayonnaise. Place 1 hot dog on each bun; top evenly with carrot ribbons and onion. Top each with 3 fresh jalapeño slices and 1 teaspoon cilantro leaves.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
