- 1 cup white vinegar
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 cup julienned carrot
- 1 cup julienned daikon
- 1/2 cup mayonnaise
- 2 teaspoons Sriracha sauce
- 1 teaspoon Vietnamese chili garlic paste
- 1 medium cucumber, thinly sliced crosswise
- 2 jalapenos, thinly sliced crosswise
- 6 all beef hot dogs, prepared according to package directions
- Hoisin sauce, for serving
- Cilantro sprigs, for serving
- 6 brioche hot dog buns
Combine the vinegar, sugar, and salt in a small saucepan and bring to a boil, swirling the pan occasionally until the sugar dissolves. Remove from the heat and stir in the carrots and daikon. Set aside to cool,, stirring occasionally. Pickles may be made up to 2 days in advance and stored in the refrigerator until ready to use.
In a small bowl, combine the mayo, Sriracha, and chili garlic paste and stir well. Set aside (refrigerated) until you are ready to serve the hot dogs.
To serve, place a hot dog into each bun and spread some of the sriracha-mayo spread onto one side of the bun. Dress the hot dog with the cucumber slices, some of the pickled carrots and daikon, a few slices of jalapeno, and drizzle to taste with the hoisin and Sriracha. Garnish with the cilantro sprigs and serve immediately.
Once you have assembled all of the toppings, heat the hot dogs according to package directions and warm the buns if desired.
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