A Trio of Hot Dog Bites: Asian, Spanish, and American
These Hot Dog Bites are mini hot dogs - so that makes them perfect for summer entertaining!
Servings: 15 servings
Calories: 84kcal
Ingredients
For the Hot Dogs
- 1 pack Hebrew National hot dogs
- 15 mini-hot dog buns either homemade or store-bought and cut in half
For the Asian Cabbage and Carrot Slaw
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 Tbsp rice vinegar
- ¼ tsp sugar
- ¼ tsp sesame oil
- 1 tsp soy sauce
For the Spanish Grilled Pineapple Salsa
- 2 pineapple rings ~1/2 cup, grilled and diced
- 1 medium tomato diced
- ⅓ jalapeno ~1 Tbsp, seeded and diced
- ¼ cup diced red onion
- 1½ Tbsp chopped cilantro
- pinch ground cumin
For the American Dill Pickle Relish + Mustard
- 1 jar dill pickle relish
- Yellow or spicy brown mustard
Instructions
For the Asian Cabbage and Carrot Slaw
- Combine the shredded cabbage and carrot in a medium bowl.
- In a small bowl, combine the rice vinegar, sugar, sesame oil, and soy sauce. Whisk lightly until mixed.
- Add the liquid mixture to the cabbage and carrot and stir until well coated.
For the Spanish Grilled Pineapple Salsa
- Grill the pineapple rings on high heat for about 4-5 minutes per side. Let rings cool, then dice and place in medium bowl.
- Add tomato, jalapeno, red onion, cilantro and cumin. Mix until well combined.
To Assemble Hot Dog Bites
- Grill Hebrew National Hot Dogs and slice each frank in half width-wise.
- Place franks in mini-hot dog buns.
- Top several Hot Dog Bites with either Cabbage + Carrot Slaw, Grilled Pineapple Salsa, or Dill Pickle Relish + Mustard.
Nutrition
Calories: 84kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 110mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1570IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg
