Thai Style Chicken Dogs

Prep Time:
20 mins.
Cook Time:
5 mins.

Saucemaker Red Thai

This exotic Thai blend awakens the senses with authentic fiery Thai heat from Asian herbs and spices, which is blended with real coconut milk to deliver sumptuously sweet and sour undertones.


3 cups (750 mL) shredded green cabbage (180 g)

2 cups (500 mL) shredded purple cabbage (120 g)

1 cup (250 mL) shredded carrot (60 g)

1 cup (250 mL) E.D.SMITH® Saucemaker Red Thai Sauce, divided

1/4 cup (60 mL) mayonnaise

2 tbsp (30 mL) fresh lime juice

2 tbsp (30 mL) honey

1 tsp (5 mL) salt (5 g)

12 chicken hot dogs

12 hot dog buns, toasted

3/4 cup (175 mL) chopped fresh cilantro (35 g)

3/4 cup (175 mL) chopped peanuts (100 g)

12 Lime wedges


Toss the green cabbage with the purple cabbage and carrot. In a separate bowl, whisk half the Red Thai Sauce with the mayonnaise, lime juice, honey and salt. Toss with the cabbage mixture. Chill for at least 1 hour or up to 24 hours. (Makes 1 kg).

Grill hot dogs, turning often and basting with the remaining sauce, for 5 to 7 minutes or until well marked and heated through. Keep warm in a steam table.

1 hot dog: Grill a hot dog bun for 30 seconds or until lightly toasted. Place a grilled hot dog in the toasted bun. Top with 1/2 cup (40 g) coleslaw, 1 tbsp (3 g) cilantro, 1 tbsp (8 g) chopped peanuts. Drizzle with 1 tbsp (15 mL) remaining sauce and serve with lime wedge.

Serving Suggestions: Serve with kettle chips.

Cook’s Note: Substitute chicken hot dogs with chicken sausages if desired.