Asian Hot Dog Toppings (Paleo, AIP)
Ingredients
Thai Summer Slaw
- 1 thinly sliced mango
- 1/2 chopped cucumber
- 1 small sliced jalapeno (optional) not AIP
- 1 tbsp lime juice
- 1 tsp raw honey
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1 tbsp chopped cilantro
- 2 tbsp chopped red onion
- 3 tbsp crushed peanuts
Vietnamese Banh Mi Slaw
- 1 cup shredded carrots
- 1/2 cup shredded radish or daikon
- 3/4 cup thinly sliced cucumber
- 5 tbsp coconut vinegar
- 3 tbsp coconut sugar or honey
- 2 tbsp water
- 1/2 tsp salt
- 4 tbsp avocado oil mayonnaise
- 1 tsp sriracha not AIP/Paleo
Instructions
Thai Summer Slaw
- Peel mango. Thinly slice mango, cucumber, and jalapeno pepper. Place in a bowl.
- Mix together chopped cilantro, red onion, lime juice, honey, fish sauce, and sesame oil. Add the mango, cucumber and jalapeno. Place in the refrigerator.
- Heat a grill to medium to medium-high heat. Place hot dogs on the grill and heat thoroughly.
- When hot dogs are done, place into buns. Top with mango slaw and crushed peanuts. Serve.
Vietnamese Banh Mi Slaw
- In a mason jar, measuring cup or other bowl, combine the coconut vinegar, water, coconut sugar, and salt, and whisk to dissolve. Add the shredded carrots and radish. Let sit for about 30 minutes.
- Drain off the excess vinegar mixture after the vegetables have marinated.
- Grill the hot dogs while the carrots and radishes are marinating.
- In each hot dog bun or romaine leaf add cooked hot dog and top with pickled vegetables, chopped cilantro, jalapeno, and cucumber.