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.
What you’ll need for the Asian slaw:
1/2 head Napa cabbage
6 oz baby carrots
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
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.