Looking to spice up your next grilling party? How about creating a topping bar for hot dogs? We all know hot dogs are the quintessential American food. Lucky for us we’re surrounded by so many amazing cultures so why not embrace other delicious traditions? Don’t get me wrong, I love myself a basic ketchup hotdog but sometimes I’m craving something a little different.
Thai Style
I’ve created two asian inspired toppings. The first one is a bit on the sweeter side thanks to the mango. The cucumber adds a refreshing nice crunch. All of it is marinated in a combination of chopped cilantro, red onion, lime juice, honey, fish sauce, and sesame oil. The result is a fresh and flavorful topping! It sure beats the classic basic ketchup hot dog.
Fish Sauce Types
Did you know that there are two different types of fish sauce? One originates from Thailand and is called nam pla which translates to “fish water”. It has a saltier and more pungent flavor.
The Vietnamese version is called nuoc mam which has a lighter taste. It is typically made with two ingredients: anchovies and salt.
Vietnamese Banh-mi Style
This one reassembles a banh mi which is a Vietnamese sandwich. Just thinking of it is making my mouth water. The classic version consists of pickled daikon and carrot, cilantro, spicy chilis, and cucumber surrounding any number of protein options, from chả lụa (pork sausage) to fatty pate to sardines in a crispy baguette.
I’ve taken these classic toppings and created a paleo version that can be topped onto your favorite sausage. Instead of using rice vinegar you can use coconut vinegar to pickle your vegetables.
Coconut vinegar is made from the sap of the flowers of coconut trees. This sap ferments for 8–12 months, naturally turning into vinegar.
Health Benefits of Coconut Vinegar
- Contains probiotics, polyphenols and may be rich in certain vitamins and minerals.
- Contributes to a healthy gut and immune system.
- Boost the immune system thanks to its high content in iron and vitamin C.
- Can improve your heart health.
Hot Dog Bun Substitutes
If you don’t want to use a gluten-free bun, you can roll up your hot dog and toppings in a Siete wrap or on a romaine leaf.
If you’re looking for a classic summer dessert try out my AIP and Paleo Orange Sherbet. It will remind you of your childhood and is full of healthy ingredients!
Asian Hot Dog Toppings (Paleo, AIP)
Ingredients
Thai Summer Slaw
- 1 thinly sliced mango
- 1/2 chopped cucumber
- 1 small sliced jalapeno (optional) not AIP
- 1 tbsp lime juice
- 1 tsp raw honey
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1 tbsp chopped cilantro
- 2 tbsp chopped red onion
- 3 tbsp crushed peanuts
Vietnamese Banh Mi Slaw
- 1 cup shredded carrots
- 1/2 cup shredded radish or daikon
- 3/4 cup thinly sliced cucumber
- 5 tbsp coconut vinegar
- 3 tbsp coconut sugar or honey
- 2 tbsp water
- 1/2 tsp salt
- 4 tbsp avocado oil mayonnaise
- 1 tsp sriracha not AIP/Paleo
Instructions
Thai Summer Slaw
- Peel mango. Thinly slice mango, cucumber, and jalapeno pepper. Place in a bowl.
- Mix together chopped cilantro, red onion, lime juice, honey, fish sauce, and sesame oil. Add the mango, cucumber and jalapeno. Place in the refrigerator.
- Heat a grill to medium to medium-high heat. Place hot dogs on the grill and heat thoroughly.
- When hot dogs are done, place into buns. Top with mango slaw and crushed peanuts. Serve.
Vietnamese Banh Mi Slaw
- In a mason jar, measuring cup or other bowl, combine the coconut vinegar, water, coconut sugar, and salt, and whisk to dissolve. Add the shredded carrots and radish. Let sit for about 30 minutes.
- Drain off the excess vinegar mixture after the vegetables have marinated.
- Grill the hot dogs while the carrots and radishes are marinating.
- In each hot dog bun or romaine leaf add cooked hot dog and top with pickled vegetables, chopped cilantro, jalapeno, and cucumber.
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