Banh Mi Veggie Dogs

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

4

Description

Inspired by the classic Vietnamese banh mi sandwich, these veggie dogs are topped with fresh cilantro, pickled carrots, cucumbers and Sriracha mayo.

Ingredients

• ½ cups Rice Wine Vinegar
• ¼ cups Sugar
• 1 teaspoon Coarse Salt
• 2 whole Medium Carrots, Shaved Into Thin Ribbons Using A Vegetable Peeler
• ½ cups Mayonnaise
• 2 Tablespoons Sriracha (or More To Taste)
• 4 whole Veggie Dog Weiners (or Normal Hot Dogs For Non-vegetarian Option))
• 4  Hotdog Buns
• 2 whole Persian Cucumbers, Thinly Sliced Lengthwise
• 1 whole Jalapeno, Thinly Sliced
• 4 sprigs Fresh Cilantro

• ½ cups Rice Wine Vinegar
• ¼ cups Sugar
• 1 teaspoon Coarse Salt
• 2 whole Medium Carrots, Shaved Into Thin Ribbons Using A Vegetable Peeler
• ½ cups Mayonnaise
• 2 Tablespoons Sriracha (or More To Taste)
• 4 whole Veggie Dog Weiners (or Normal Hot Dogs For Non-vegetarian Option))
• 4  Hotdog Buns
• 2 whole Persian Cucumbers, Thinly Sliced Lengthwise
• 1 whole Jalapeno, Thinly Sliced
• 4 sprigs Fresh Cilantro

Preparation

For the pickled carrots:

In a small pot combine the vinegar, sugar and salt and bring to a boil. Add the carrots, remove from heat and let sit until cooled. Transfer to a container, cover and refrigerate for 1 hour.

For the veggie dogs:

In a small bowl combine the mayo (or Miracle Whip) and Sriracha and stir to combine evenly.

Grill the veggie dogs over medium-high heat until grill marks form, turning halfway through cooking, about 5 minutes. Place each in a bun and top with the Sriracha mayo, cucumber and jalapeno slices, a small handful of pickled carrots and a sprig of cilantro. Serve immediately.