Hot Dogs with Sriracha and Asian Slaw

DinnerGrillColeslawHot Dog

Asian style hot dogs with sriracha hot sauce and Asian cole slaw.

Photography Credit: Elise Bauer

Do you like sriracha hot sauce? It’s that spicy red sauce you often find at south east asian restaurants in the plastic bottle with the rooster on the side. It’s a great combination of sweet, spicy, garlicky, and sour, with the consistency of ketchup.

There are all sorts of culinary uses for sriracha, check out these mean buffalo wings with sriracha sauce from my friends Diane and Todd.

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For an experiment we thought we would jack up the humble hot dog with this sauce. We added a little Chinese mustard and topped the dog with asian coleslaw; it turned out great, we loved it!

Even my dad, who tends to hold back on hot chilies gobbled up his. Do you use sriracha in your cooking? If so, please tell us how in the comments.

sriracha on Simply Recipes

Hot Dogs with Sriracha and Asian Slaw Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6.



  • 1 Tbsp creamy peanut butter
  • 6 Tbsp vegetable oil
  • 1 teaspoon toasted (dark) sesame oil
  • 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
  • A sprinkle of salt
  • A sprinkle of sugar
  • 4 cups thinly sliced cabbage (Napa, green, purple, or a combination)
  • 3/4 cup grated carrots
  • 1/4 cup chopped fresh cilantro
  • 3 thinly sliced green onions
  • 2 Tbsp toasted sesame seeds

Hot Dogs:

  • 4-6 hot dogs
  • 4-6 buns
  • Sriracha hot sauce
  • Chinese mustard


1 Make the dressing for the cole slaw: Mix the peanut butter in a medium bowl with the vegetable oil and sesame oil until smooth. Whisk in the seasoned rice vinegar, then add salt and sugar to taste.

2 Prep the cole slaw: In a large bowl, toss the sliced cabbage, grated carrots, cilantro, green onions and sesame seeds together. Don't mix in the dressing until you are ready to cook the hot dogs.

3 Cook the hot dogs as you like (boil, grill or fry):

3a: To boil the hot dogs: put hot dogs in a saucepan and add enough water to cover them with an inch of water. Bring to a boil, reduce to a simmer and cook for a couple minutes.  All you need to do is to heat the hot dogs thoroughly, because they are packaged already cooked.

3b: To grill the hot dogs: preheat heat your grill on high, direct heat.  Right before placing the hot dogs on the grill, lower the heat to medium (if using a gas grill) and place the hot dogs perpendicular to the grates. If using a charcoal grill, sear the hot dogs first on the hot side of the grill to get grill marks, then move them to a less hot side of the grill. Turn the hot dogs occasionally so that all sides get cooked.

3c: To fry the hot dogs: score the hot dogs 3 times on each side, slicing about 1/4 inch deep. Place a little vegetable oil in the fry pan, heat on medium high. Add the hot dogs and cook, turning every minute, until lightly seared and cooked through.

4 Toast the buns: Toast the buns in a toaster or in the frying pan alongside the hot dogs or on the grill.

5 Serve: To serve, spread some Chinese mustard on the bun. Put the hot dog in the bun, sprinkle with sriracha sauce, and top with coleslaw.

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Hot Dogs with Kimchi Relish, from Steamy Kitchen

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Colombian Hot Dogs, from My Colombian Recipes

Sriracha Buffalo Wings from White on Rice Couple

Sriracha Hot Dog with Asian Slaw on Simply Recipes

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

50 Comments / Reviews

No ImageHot Dogs with Sriracha and Asian Slaw

Did you make it? Rate it!

  1. Michelle

    I use that sauce for an ordinary sandwhich that I make if I have no jalepenos and for my soups and I mix it with any BBQ sauce wen I’m cooking to kind of invent my own kind of BBQ sauce

  2. Bebe

    Laura, I haven’t made this yet, but I do know that some things – like fish tacos – call for a crispy slaw, not a marinated one. That probably explains the timing on dressing the slaw for this hotdog.

  3. Bebe

    Just saw this article on our very own made-in-the-USA Sriracha Rooster Sauce. The real deal, made by a Vietnamese immigrant. His red jalapeno chilis have come from the same California farm for 25 years. His plant is in Rosemead, CA, and he is opening another in Irwindale, CA. Fascinating story:

    Show Replies (1)
  4. Laura

    My comment is not in praise of Sriracha (though I love it). I have a humble question about the recipe itself. Why do you say not to combine the cabbage mixture and sauce together until ready to cook the hot dogs? I am making this right now, and will do as directed, but just wondering why, as most slaws need time to meld the flavors.

  5. erin

    my daughter and I sit with a bowl of tuna salad, a bag of wheat thins, and after scooping some tuna with the cracker, we squirt a bit of sriracha on top. We have a hard time eating tuna without it!

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Hot Dogs with Sriracha and Asian Slaw