Jump on the Banh Mi bandwagon with this easy, funky topping for your standard dog. A spicy sriracha mayo, easy pickled carrots, fresh cucumber, and optional garnishes take your basic hot dog from boring to fantastic.
2 Tablespoons rice wine vinegar
1 teaspoon sugar
1/4 teaspoon kosher salt
1 cup shredded carrots
3 medium scallions, sliced
1/4 cup mayonnaise
1 teaspoon sriracha
4 hot dogs (pork if available)
4 split top hot dog buns
16 thin slices cucumber
1 sliced jalapeno (optional)
1/4 cup cilantro leaves (optional)
2 Tablespoons chopped salted peanuts (optional)
- Whisk together vinegar, sugar, and salt in a small bowl. Toss in carrots and scallions and let marinate for at least 15 minutes.
- Combine mayonnaise and sriracha in a small bowl.
- Grill hot dogs to your liking and lightly toast buns. Spread each bun with 1 Tablespoon sriracha-mayo, layer with 4 cucumber slices. Top with hot dog, pickled carrot mixture, and optional jalapeno slices, cilantro leaves, and peanuts.
This mayo is spicy! Use less sriracha if you wish. It’s also super-easy to double or triple this recipe for a party crowd.