Flavorful Firecracker Hot Dogs Recipe for Weeknight Grilling
Charred hot dogs glaze with sweet-spicy honey-sriracha sauce and balance with cool, crunchy cabbage-carrot slaw. A quick weeknight feast with bold, contrasting flavors.
Ingredients
- Hot dogs (beef, chicken, turkey, or plant-based)
- Buns (split-top or classic), 6
- Spicy sauce (sriracha or hot sauce), 3 tablespoons
- Honey, 2 tablespoons
- Cabbage (green or mixed), 3 cups, finely shredded
- Carrots, 1 cup, finely shredded
- Mayonnaise, 1/3 cup
- Vinegar (white or apple cider), 3 tablespoons
- Salt, 1 teaspoon
Instructions
- Finely shred cabbage and carrots; toss with mayo, vinegar, and salt. Chill slaw until ready to serve.
- Mix sriracha and honey in a small bowl to create glaze.
- Grill, pan-sear, or broil hot dogs until charred (3-5 minutes per side).
- Brush glaze onto hot dogs during last 2 minutes of cooking.
- Assemble in warmed buns with crumbled slaw on top. Toast buns lightly if desired.
Notes
Use maple syrup for vegan version
Greek yogurt or plant-based mayo works as substitute
Gluten-free buns available for dietary needs
Store leftover slaw in sealed container (3 days)
Adjust spice level by varying sauce quantity
Greek yogurt or plant-based mayo works as substitute
Gluten-free buns available for dietary needs
Store leftover slaw in sealed container (3 days)
Adjust spice level by varying sauce quantity
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 38gProtein: 12gFat: 14gSaturated Fat: 5gCholesterol: 50mgSodium: 4500mgFiber: 4gSugar: 12g
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