Asian Slaw Dogs

ADDITIONAL CONTRIBUTORS Dane Feldman

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

Directions:
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

Directions:
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

Directions:
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.

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