The Pioneer Woman Tasty Kitchen
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Thai Hot Dogs with Cucumber-Mango Slaw and Homemade Srirachup

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Level: Easy

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Description

These are the fanciest, most flavorful dogs on the block. Perfect for summer barbecues!

Ingredients

  • FOR THE SRIRACHUP:
  • 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
  • ¼ cups Plus 2 Tablespoons Water
  • ⅛ teaspoons Garlic Powder
  • FOR THE SLAW:
  • ⅓ whole English Cucumber, Peeled, Seeds Removed And Julienned
  • ½ whole Mango, Julienned
  • ¼ whole Red Onion Very Thinly Sliced
  • 2 Tablespoons Freshly Chopped Cilantro
  • 1 Tablespoon Fresh Lime Juice
  • FOR THE HOT DOGS:
  • 4 whole Beef Hot Dogs
  • 4 whole Hot Dog Buns
  • Chopped Peanuts, For Garnish

Preparation

Start by making the Srirachup. In a medium saucepan, whisk together all of the ingredients for the Srirachup over medium heat. Bring to a boil, reduce the heat to low (it should be barely simmering) and cook for 10 minutes, stirring regularly. Let cool to room temperature, then refrigerate until ready to use.

In a medium bowl, combine the ingredients for the slaw. Season with salt to taste and refrigerate until ready to use.

Heat a grill or grill pan over medium heat. When hot, add the hot dogs and cook for 8-10 minutes, turning periodically, until grill marks appear and the skin has blistered slightly. If you like toasted buns (who doesn’t?), now is the time to pop them on the grill cut-side down for about 1 minute.

Now it’s time to assemble these dogs. Place each hot dog in a bun and top with a generous spoonful of Srirachup. Get some slaw involved and sprinkle with chopped peanuts. Go to town.

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