Veggie-Topped Hot Dogs
ingredients
ingredients
method
step-by-step directions

Daphne Oz's Loaded Veggie Dawg

  • 6 Hot Dogs (butterflied lengthwise)
  • 6 Whole Wheat Hot Dog Buns (toasted and scooped out)

For the Toppings:

  • Pickled Carrots and Daikon
  • 1/2 Hot House Cucumber (cut in half lengthwise and thinly sliced)
  • 1/2 bunch fresh Mint
  • 1 Jalapeno (thinly sliced; optional)

For the Pickled Carrots and Daikon:

  • sliced Radishes to serve
  • 2 Carrots (Peeled and grated)
  • 1 Daikon Radish (peeled and grated)
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Granulated Sugar
  • 2 tablespoons White Vinegar

For the Spicy Ketchup:

  • 1/4 cup Sriracha Hot Sauce
  • 1 tablespoon Ketchup
  • 1 tablespoon Mayonnaise
  • sliced Scallions to serve
step-by-step directions
  • Heat a griddle over medium high. Make sure the griddle is well seasoned or oiled lightly. Place the hot dogs cut side down and cook for 1 minute just until crispy. Flip and cook on the second side for 1 more minute. Remove and place on the bun cut side up. Serve with your choice of toppings and spicy ketchup.
  • For the Pickled Carrots and Daikon: Combine the ingredients in a bowl and toss to coat. Transfer to a colander and place over the bowl. Allow to sit for 5 to 10 minutes to pickle.
  • Squeeze out excess liquid and place in a jar until ready to use. Can be made a few days in advance and stored in the fridge.
  • For the Spicy Ketchup: Stir together the ingredients until combined. Adjust hot sauce to taste.
Similar categories: Dinner
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