Hot Dogs with Sriracha and Asian Slaw

Ingredients

• 1 Tbsp creamy peanut butter 
• 6 Tbsp vegetable oil 
• 1 teaspoon sesame oil dark toasted ()
• 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon of sugar to regular rice vinegar)
• 4 servings sprinkle of salt 
• 4 servings sprinkle of sugar 
• 4 cups cabbage green thinly sliced (Napa, , purple, or a combination)
• 0.8 cup carrots grated
• 0.3 cup cilantro leaves fresh chopped
• 3  green onions thinly sliced
• 2 Tbsp sesame seed toasted
• 4  hot dogs 
• 4  buns 
• 4 servings sriracha hot sauce 
• 4 servings mustard chinese

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• grill
• toaster

Directions

1. Mix the peanut butter in a medium bowl with the vegetable oil and sesame oil until smooth.
2. Whisk in the seasoned rice vinegar, then add salt and sugar to taste.
3. 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.
4. 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.
5. 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.
6. To fry the hot dogs: score the hot dogs 3 times on each side, slicing about 1/4 inch deep.
7. Place a little vegetable oil in the fry pan, heat on medium high.
8. Add the hot dogs and cook, turning every minute, until lightly seared and cooked through.
9. Toast the buns: Toast the buns in a toaster or in the frying pan alongside the hot dogs or on the grill.
10. Serve: To serve, spread some Chinese mustard on the bun.
11. Put the hot dog in the bun, sprinkle with sriracha sauce, and top with coleslaw.