Banh Mi Hot Dogs

Introduce your family to the delicious flavors of Vietnamese Banh Mi via an American favorite. Traditionally served on a pork sandwich, this combination of spicy mayo, a tangy carrot slaw, and fresh cucumbers is incredible on your standard hot dog, too!

Prep:  10 minutes
Cook: 20 minutes
Yield: 6 Servings


  • 2 TB rice wine vinegar
  • 1 tsp sugar
  • ¼ tsp kosher salt
  • 1 cup shredded carrots
  • 3 medium scallions, sliced
  • ¼ cup low fat mayonnaise
  • 1 tsp sriracha
  • 4 hot dogs
  • 4 hot dog buns
  • 16 thin slices cucumber
  • 1 sliced jalapeño (optional)
  • ¼ cup cilantro leaves (optional)


Whisk together vinegar, sugar, and salt in a small bowl. Pour over carrots and scallions, toss, and let stand for at least 15 minutes or overnight (refrigerated).  Mix together mayonnaise and sriracha in a small bowl. Grill hot dogs to your liking and lightly toast buns. Spread each bun with 1 TB sriracha-mayo, layer with 4 cucumber slices.  Top with hot dog, pickled carrot mixture, cilantro leaves and optional jalapeño slices.


This mayo is spicy! Use less sriracha if you wish.