Hot dogs go global in this Korean-inspired fusion recipe. Loaded with a sweet and tangy slaw then topped with your favorite spicy ketchup and mustard, this hot dog will quickly become your new favorite.
For the slaw dressing: Juice one large lime in a pint jar. Combine with 1/3 cup toasted sesame oil, 2 tablespoons of chili garlic sauce and 1 tablespoon of honey. Screw the lid on tightly and shake until mixed together.
For the slaw: Thinly slice ¼ head purple and ¼ head Napa cabbage, and place in a large bowl. Add in ¼ cup shredded carrots, 2 julienned jalapeño peppers and scallions from 2 green onions. Toss with hands until combined.
Add dressing to slaw mixture and gently fold in. Set aside.