I never really thought much about hot dogs until I read “Roadfood” by Jane and Michael Stern- the true diner, drive-in, and dives experts. From it I learned that every region in the US has a signature dog. I decided to broaden the scope this National Hot Dog Day and make a hot dog creation that features the crunchy, spicy, creamy Israeli flavor that I enjoy. It’s a taim bite to add to the hot dog hall-of-fame. I wonder what the Sterns would think?
Spicy Tahini Cabbage Slaw
- 1 small red cabbage, cored and thinly sliced and chopped
- 4 green onions, white and light green parts, thinly sliced
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons tahini paste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon hot sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon garlic powder
- salt & pepper
- 8 hot dogs/veggie dogs, cut lengthwise
- 1 tablespoon extra virgin olive oil
- 8 hot dog buns
- Optional garnishes: Canned “charif” peppers, za’atar
1. Combine cabbage, green onions, and chopped parsley in a medium sized bowl
2. In a small bowl whisk together tahini and olive oil. Mix in hot sauce, lemon juice, and garlic powder. Season with salt and pepper.
3. Fold dressing into veggies until well coated. Set aside.
4. In a large skillet heat 1 tablespoon extra virgin olive oil. Cook split hot dogs skin-side up in skillet for 2-3 minutes or until hot dogs are burnished the way you like them.
To serve: Place hot dog in bun, add a scoop or two of the spicy tahini slaw on top. Garnish with chopped “charif” peppers and a sprinkle of za’atar.