For a Thai-twist, toss together a slaw made with julienne vegetables, cilantro, fresh mint and an Asian-style vinaigrette. Serve the crunchy mixture on top of a hot dog fi nished with a garnish of an easy-to-make spicy peanut sauce and coarsely chopped peanuts.
Ingredients
- 3 Tbsp. rice wine vinegar
- ½ tsp. sesame oil
- 2 Tbsp. vegetable or canola oil
- ½ tsp. sugar or honey
- 1 c. shredded red cabbage
- 1 c. diced peeled and seeded cucumber
- 1 cup shredded carrots
- 1 c. julienne-cut red bell pepper
- ½ c. chopped cilantro leaves
- ¼ c. chopped fresh mint leaves
- ¼ tsp. salt
- ½ c. roughly chopped unsalted peanuts
Peanut Sauce
- ½ c. smooth peanut butter
- 2 Tbsp. soy sauce
- 1 Tbsp. brown sugar
- 2 Tbsp. rice wine vinegar
- ½ tsp. hot sauce
- ¼ tsp. dried ground ginger
- 1 Tbsp. cold water
Instructions
To prepare the slaw, combine vinegar, sesame oil, vegetable oil and sugar/honey in a jar and shake to combine. Place remaining slaw ingredients in a mixing bowl. Toss with dressing.
To prepare the peanut sauce, combine all ingredients in a food processor and pulse to combine.
