Senate • CincinnatiDaniel 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. More Grilling Dishes

Daniel Wright
September 2011

Gallery

© Tina Rupp

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk the wasabi powder with the water, then whisk in the mayonnaise and sugar.

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  • 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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