Hot Dogs with Sriracha and Asian Slaw

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

  • 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 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 them, 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 in a toaster or in the frying pan alongside the hot dogs or on the grill.

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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  • 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

  • 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.

  • 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:

    • Elise

      Oh, thank you for sharing the link to the story about the documentary! What a great local story.

  • 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.

  • 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!

  • Jen MOJI

    My grad school roommate was Thai and introduced me to Sriracha – she used to make a sauce of equal parts Sriracha, ketchup, sugar, and water, cover wings with it, and broil them. We use that same mix as a dipping sauce for egg rolls. My son just puts plain old Sriracha on almost anything (especially hot dogs).

  • Val from PA

    These look awesome Elise! I love Sriracha. Can’t seem to eat macaroni and cheese without it anymore, and it’s awesome mixed with mayonnaise for sandwiches!

  • Sean

    I put sriracha in Pho when I have a cold, helps a ton

  • Sara

    One of my favorite uses of sriracha is in this simple egg sandwich–
    fried eggs with runny yolk, thinly sliced onion, some whole grain bread smeared with sriracha mixed with mayo and plenty of freshly ground black pepper — it’s a nice change-up from the usual egg and cheese! there’s something magical about the mixture of the runny yolk with the sriracha and mayo!

  • Paula

    We enjoyed the hot dogs and slaw for Memorial,Day. Wonderful!

  • jules

    Sriracha Oil drizzled over Tomato Jam topped panfried panko encrusted mozz.
    I like it on everything, thank goodness it is available at local grocery.

  • Marion Olson

    I just bought a bottle of Siracha and haven’t even opened it yet, but I’ve got hot dogs in the fridge for Memorial Day, and I think I’m going to try these. I always boil the hot dogs in beer before grilling them to get them really juicy, and this time I think I’ll add a couple of squirts of Siracha to the beer. Can’t hurt!

  • Kel

    My current fav use is mixed with full fat yogurt and used to top grilled or baked sweet potato wedges. Sprinkle with cilantro and pomegranate seeds for total bliss.

    • WestEndGirl

      Kel that sounds incredible! I’m going to make that this evening!

    • Catherine

      I put it in yogurt and cottage cheese and use as a dip for chips, crackers etc. Sweet potato wedges are also good dipped in a yogurt, lime juice and cumin mix. I also recommend the sambal olek mentioned above. I actually think it is even better than sriracha.

  • Jenny

    being half vietnamese, i use sriracha in a lot of my cooking. One of my favorite ways is in a fish marinade, which pairs well with lots of fishes but in my opinion best with salmon. It’s simply sriracha and lime juice but can be enhanced by adding a little brown sugar (or hoisin if you’re going all out asian inspired) to cut the heat a little.

    Never tried sriracha on a hot dog but i imagine it will be delish!

  • Ralphie

    Avocado Sriracha

    Cut a nice ripe avocado in half lengthwise. Remove the seed but leave it in the skin. Fill the hole left by the seed with a teaspoon or so of Sriracha. Eat by scooping the avocado from the skin with a spoon as you would eat ice cream from a bowl. Delicious!

    • nick

      Rooster sause avocado has my vote, though I go for
      the slice and dip method.

  • Bruce

    We use a sister sauce of Sriacha called Sambal Olec (I think I spelled it right) all the time it is less sweet and we love the level of heat and flavor. It is one of the main heat ingredients in my Ol’Hippie Gourmet BBQ Sauce.
    It has almost completely replaced my use of Tobasco as my condiment of choice for everything !!!

  • syd

    That hotdog looks really yummy. I may have to give it a try this weekend. My husband likes to make a sriracha tartar sauce. It’s especially delicious with sauteed sea trout.

  • Claire

    Add a squirt to a pot of Velveeta boxed mac’n’cheese and it’s DIVINE. I’m sure it would be great with homemade as well. It’s also good added to Asian noodles, fried rice, or miso soups, for an extra kick.

  • thistlebritches

    It’s pretty fantastic on nearly anything, but I made fish tacos last night with sriracha, cabbage, tomatoes, lettuce, cheese and a little ranch dressing on the kids’. They were da bomb- even the kids went back for seconds.

  • Lesley S

    Several years ago I worked at a restaurant that had an appetizer of teriyaki marinated flank steak topped with a daikon green apple slaw and drizzled with sriracha. The combo of the seared rare steak and the crunchy slaw and spice was so delicious. I ate that for dinner probably at least two nights per week. And now I make it at home sometimes.
    These hot dogs sound fabulous.

  • Julie

    I make a sriracha-infused mayo for sandwiches and as a dip for French fries and onion rings. Mayo, fresh garlic, salt, dash of apple cider vinegar, a little sugar, and a buttload (actual measurement) of sriracha.

    I also put it into my Asian-inspired chicken marinade-soy sauce, rice wine vinegar, fresh garlic and ginger, sesame oil, sriracha, fresh orange juice, and lime zest. SO good.

    And I eat on my morning scrapple. :)

  • Yasmin F.

    I love Sriracha. It’s wonderful for making chicken wings (instead of using buffalo sauce). I also like to add a squirt or two to salad dressing – it can add a new dimension to your homemade vinaigrette. It’s also wonderful mixed with greek yogurt and used as a topping for lamb, eggplant and other Mediterranean dishes!

  • hv2dive

    I love to use Sriracha in so many things. It’s great to add it to barbecue sauce before basting on ribs, chicken or whatever.

    My kids love a marinade that I make with it for boneless skinless chicken thighs. Take 1/2 cup of Yoshida’s Original Sauce, add 2 -3 tbls peanut butter, 2 cloves fresh minced garlic, and Sriracha sauce to taste (we like it hot but others may not). Marinate the chicken in the sauce for at least one hour before grilling. Enjoy!

  • Regina Weiner

    As a frequent eater of salmon patties on Friday, I have found that Sriracha really brings these puppies up a notch.

  • Dan

    I really don’t like Sriracha because it’s soooo sweet. It’s candied chili sauce. I think sugar is listed right after chili. However, the recipe looks so good, I’m going to borrow a bottle from a friend and try it on the hotdog and slaw combo.

  • Jemko

    I don’t recall where I got the recipe for stout sriracha chicken thighs, but my 3 boys devour them: rub sriracha under and over the skin of the thighs, place in bowl and cover with a bottle of stout beer. Let soak for at least 30 minutes. I like to grill long and low.

    • Elise

      Wow, what an interesting combination!

  • nora

    One of my favorite lunches is a couple of crisp crackers like Wasa, smeared with ripe avocado, and drizzled with Sriracha. Yum!

  • Paula Strawser

    Sriracha is our go-to seasoning for sauces and soups. It adds just that bit of zing along with its tangy taste. There’s always a bottle in my refrigerator — and often on my table.

  • Sandy

    We love sriracha, a fun easy way is to put it on pasta with butter. After the pasta is done boiling I add butter, sriracha to taste, and some of the salty starchy cooking liquid and mix it all together – it tastes great, everyone loves it. Sometimes I add some red wine vinegar to my own plate to add some acidity or some sliced tomatoes or both.

    • Alison

      Switch the starch to rice and you have my lazy, ghetto, but oh so satisfying (to me at least) meal: Cooked rice, butter, sriracha. Some chopped tomatoes if i have them around and maybe some cucumber for some crunch. I thought I was weird pairing sriracha with butter, but now I know I’m not alone! But of course, sriracha makes everything better. I will now retreat in embarrassment…

  • Beth

    My heart skips a beat every time I hear the word “Sriracha.” Uses include: Over scrambled eggs. Atop crabcakes. Aside steamed cauliflower. Or for the adventurous, a substitute for your go-to enery drink… just down a squirt or two, and it’ll give you a happy kick that will make Sugar-Free Red Bull jealous.

  • Julie B

    Kraft Dinner, small diced green peppers and a squirt of Sriracha. mmm

  • shannon

    I find that very, very few things are not improved by a squirt (or 2 or 3) of sriracha. My go to breakfast is a fried egg sandwich with goat cheese and sriracha. So. darn. good.

  • Susan

    I use Sriracha (or another hot oeooer type sauce) in any recipe calling for a pinch of cayenne pepper or pepper flakes if I don’t have any, providing it’s in a sauce type recipe. I squeeze a little dab into salsa, chili, bbq sauce…anywhere I want a touch of heat.

  • Chris

    I’ve been on the sriracha train for a long time now. I just love the stuff. My favorite is chicken, red peppers and onions fajita style, on a tortilla with blue cheese crumbles and lettuce shreds.

  • Jessica

    This is sooo close to my favorite dog at our “gourmet” hot dog place in Pasadena, Slaw Dogs. Sriracha mayo, a spicy chicken sausage, thai slaw, and don’t forget a sprinkle of crushed peanuts over the top, yum!

  • Katie H.

    Sriracha salt! I saw it online, whipped up a batch, and now love sprinkling it on fried eggs or, better yet, rimming my cocktails with it.

  • Meghan Mattingly

    Sriracha gives Bloody Marys a nice kick:

    In this Lime-Chicken stir fry recipe, the srircha balances the honey and lime for an easy week night meal:

    this Thai shrimp and cabbage salad has it all – crunch, tang, sweetness and a sriracha kick:

    • Gary Z

      The Thai shrimp and cabbage salad looks great. Use fish sauce and palm sugar instead of honey and soy and then it will really be authentic. I’d probably throw a diced birdseye or serrano pepper or two into it, also!

  • Burk

    Sriracha mayo is a fantastic dipping sauce, especially for fried foods, and a zesty sandwich spread. Add minced garlic for an extra kick.

  • Alyssa

    I have a recipe for bacon covered water chestnuts that use Sriracha in the sauce, with mayo and brown sugar. They are always a hit, and there are never leftovers!

    • Donna Schilling

      I myself would LOVE to have that water chestnut with Sriracha and mayo recipe, if you share recipes.
      Many Thanks

  • Marc

    Add some sriracha to a PB&J sandwich for a fun grown-up treat. Make it on a tortilla and roll it up if you want to get really crazy.