Senate • Cincinnati
Daniel Wright tops these inspired hot dogs with wasabi mayo and a ponzu-spiked cabbage and carrot slaw. Cutting a cross pattern into the ends of the dogs helps them get crispy.
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1 1/2 tablespoons wasabi powder
1 tablespoon water
1/4 cup plus 2 tablespoons mayonnaise
1 1/2 teaspoons sugar
8 cups shredded cabbage, preferably a mixture of green and red
In a medium bowl, whisk the wasabi powder with the water, then whisk in the mayonnaise and sugar.
In a large bowl, toss together the cabbage, carrot and ponzu. Add 1/4 cup of the wasabi mayo and toss to coat. Season the slaw with salt.
Light a grill or preheat a grill pan. Cut a cross pattern into the ends of each hot dog. Grill over moderately high heat until lightly charred all over, about 4 minutes. Place a hot dog in each bun and top each with 1 teaspoon of the remaining wasabi mayonnaise. Spoon about 1 cup of slaw onto each hot dog, sprinkle with the sesame seeds and serve.
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