Korean Slaw Dogs

Ingredients

Slaw:

• 1/2 cup rice vinegar
• 1 tablespoon chili sauce
• 3 tablespoons light brown sugar
• 2 tablespoons Dijon mustard
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon salt & pepper
• 1 teaspoon sesame oil
• 2 tablespoons sesame seeds
• 1/2 head savoy cabbage
• 2 large carrots
• 1 rounded tablespoon minced fresh ginger
• 3 jalapeno peppers, julienned (remove seeds and veins)
• 1/2 red onion, thinly sliced on a mandolin

Hot dogs:

• 1 package Field Plump & Juicy Wieners and Franks
• 8 top-sliced buns
• 16 ounces your favorite store-bought or homemade Kimchi
• 1 cup ketchup
• 4 tablespoons Sriracha sauce
• 3 tablespoons low-sodium tamari
• 2 teaspoons fresh minced ginger
• 1 tablespoon rice vinegar
• 1 cup yellow classic mustard

Directions

1. Make the slaw dressing: combine rice vinegar, chili sauce, brown sugar, Dijon, olive oil, salt, pepper, & sesame oil in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
2. Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside. Thinly slice the savoy cabbage and place in a very large bowl. Peel & shred carrots, and add to bowl. Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl. Prior to serving, add the slaw dressing to the bowl and gently fold it into the slaw.
3. Make the sauce: combine 1 cup ketchup, 3 tablespoons Sriracha, 2 tablespoons tamari, and 1 teaspoon ginger.
4. Grill dogs for 8 minutes, rotating every 2 minutes.
5. Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with slaw. Drizzle with sauce and top with additional sesame seeds.