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+ servings

Hot Dogs with Mango-Cucumber Slaw and Homemade Srirachup

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 4 servings


For the Srirachup:

  • 1 6- ounce can organic tomato paste
  • 2 tablespoons plus 1 teaspoon apple cider vinegar
  • 1 tablespoon honey
  • 2 packed tablespoons brown sugar
  • 2 tablespoons plus 1 teaspoon sriracha
  • ¼ cup plus 2 tablespoons water
  • 1/8 teaspoon garlic powder
  • Kosher salt to taste

For the Cucumber-Mango Slaw:

  • 1/3 large English cucumber peeled, seeds removed and julienned
  • ½ mango julienned
  • ¼ red onion very thinly sliced
  • 2 tablespoons freshly chopped cilantro
  • 1 tablespoon fresh lime juice
  • Kosher salt to taste

For the Hot Dogs:

  • 4 beef hot dogs Try to buy no-nitrate and uncured
  • 4 hot dog buns
  • 2 tablespoons roasted peanuts chopped


  • Start by making the Srirachup. In a medium saucepan, whisk together all of the ingredients for the Srirachup over medium heat. Bring it to a boil, reduce the heat to low (it should be barely simmering) and cook for ten minutes, stirring regularly. Let the srirachup cool to room temperature, then refrigerate until ready to use.
  • Moving on to the cucumber-mango slaw! In a medium bowl, combine the ingredients for the slaw. Season with salt to taste and refrigerate until ready to use.
  • Heat a grill or grill pan over medium heat. When hot, add the hot dogs and cook for 8-10 minutes, turning periodically, until grill marks appear and the skin has blistered slightly.
  • If you like toasted buns (who doesn’t?) now is the time to pop them on the grill cut-side down for about a minute.
  • Now it’s time to assemble these dogs. Place each hot dog in a bun and top with a generous spoonful of Srirachup. Add the slaw and sprinkle with chopped peanuts. Serve immediately.