HOT DOGS WITH ASIAN KALE SLAW, CHILI-LIME MAYO, CILANTRO AND CASHEWS

I got this recipe on-line and used vegan hot dogs for myself but bought regular beef ones for the boys.  It is a nice variation to a chili dog and the boys really liked it too. Kale is the favorite new healthy vegetable these days and adds a nice flavor to the slaw.  I will say that the vegan hot dogs have the same flavor as a regular weiner does, but the consistency is a little softer and therefore not as enjoyable.  However, if you enjoy a good hot dog and are willing to go without the chili and cheese, this is really a good one – just use your favorite weiner or sausage.

4 hot dog buns (whole wheat if want to be healthy)

4 hot dogs (or “not” dogs if you want to go the vegan route)
Asian Kale Slaw (recipe below)
Chili-Lime Mayo (recipe follows)
4 or more TB cilantro leaves, diced
4 or more TB chopped roasted & salted cashews or peanuts

ASIAN SLAW:

2 c. coarsely torn and lightly packed fresh kale

6 leaves cabbage (either green or purple)
½ c. of ½” carrot pieces
½ of a yellow, orange or red bell pepper, seeded and diced
¼ c. fish sauce (supposedly there is a vegetarian one sold in Asian markets but I haven’t found it yet)
2 TB sugar
1 TB rice wine vinegar
Pinch sea salt

You may shred the veggies by hand, but if you have a food processor with a grater attachment, it is much faster.  If there is significant moisture, drain it before putting the vegetables into a bowl.  Stir in the remaining ingredients and toss the mixture with a fork to combine.  Cover and refrigerate until serving time.  Fluff with a fork before serving.

CHILI-LIME MAYO:

¼ - 1/3 c. Mayo (I used part vegan mayo and part vegan sour cream to cut the tang.)

Zest and juice of ½ large lime
1 t. Sirachi chili sauce
1 TB creamy peanut butter (softened by heating it a few seconds in the microwave)
1 TB coconut cream (not coconut milk)
Pinch of sea salt
1 clove garlic, minced

Whisk all ingredients together until smooth in a small bowl.  Spoon into a squirt bottle if desired to allow you to add it to your dogs in a pretty squiggle or just drizzle it with a spoon.  Refrigerate until serving time.  You of course must refrigerate any leftover mayo to use at a later date.

 TO ASSEMBLE HOT DOGS:

Drizzle the buns with olive oil and toast them about 7-8 min on a baking sheet at 400 degrees.  Wrap in foil and keep warm, if desired.  I have also opened my buns and put them in the toaster and then brushed them with oil.

Grill your hot dogs on the grill outside.

Put a generous portion of the slaw on each bun.  Top with a grilled weiner.  Add a generous squiggle of the mayo and top with ¼ of the cilantro leaves and ¼ of the chopped nuts.  Serve immediately.