3/4 cup mayonnaise
1 tablespoon whole grain mustard
1 green onion, minced
2 tablespoons Asian sriracha hot chili sauce
8 hot dogs
8 hot dog buns, toasted
1 cup chopped sweet-hot pickles
2 cups shredded red cabbage
1. Preheat grill to 350° to 400° (medium-high) heat.
2. Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.
3. Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.
TIP:
Best when used with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.
Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage and a creamy topping made of mayo, whole grain mustard, and hot chili sauce.
