Asian Slaw Dogs


By Dane Feldman

Photo by Dane Feldman.

I’ve been feeling particularly inspired by summer foods ever since I made chicken burgers with feta and spinach as well as shrimp tacos. In keeping with the alternative summer grilling options, today’s recipe is a healthier—albeit Asian-inspired—spin on the classic American hot dog.

Serves 3.

What you’ll need for the Asian slaw:
1/2 head Napa cabbage
6 oz baby carrots
3 scallions
3/4 cup rice wine vinegar
1/8 cup toasted sesame oil
1/8 cup soy sauce

Shred the cabbage, carrots, and scallion. Place the vegetables in a bowl and stir with a large spoon.

Combine the vinegar, oil, and soy sauce in a jar and shake well. Pour over the vegetables and stir with the spoon. Let stand for 1 hour before straining.

What you’ll need for the spicy mayo:
4 tbsp light mayo
1 tbsp sriracha
1/2 tsp fresh-squeezed lime juice

Mix the three ingredients together in a small dish and stir with a spoon until it reaches desired consistency.

What you’ll need:
6 chicken sausages
3 whole wheat ciabatta rolls
Asian slaw
Spicy mayo

Grill the sausages until they are cooked completely through. Serve the sausage on the roll and top with spicy mayo and Asian slaw.

I also used a bit of store-bought Asian sesame salad dressing to round out the sandwich.