The Slaw: 16 oz Shredded red and white cabbage 4 oz Shredded carrots 2 Scallions, thinly sliced 4 oz Red bell pepper, thinly sliced 6 Grape tomatoes, halved "Som Tum" Slaw Dressing: 1/4 cup Fish sauce 2 tablespoons Lime juice 2 tablespoons Granulated sugar 1 tablespoon Cilantro stems, chopped 2 Garlic cloves, chopped Chopped fresh Thai chili or dried red chili flakes, to taste Hot Dog Sandwich : 8-12 All-beef hot dogs 4-6 Hoagie-style rolls Red curry mayo Cilantro leaves, for garnish Crushed peanuts, for garnish Lime wedges, for garnish
"Som Tum" Slaw Dressing: Combine all ingredients together. Set aside until sugar is fully dissolved.
Slaw: In a mixing bowl, combine cabbage, carrots, scallion and red bell pepper. Slightly squeeze tomatoes over the mixing bowl to release some natural juice into the mix, and then add the tomatoes. Lightly dress the slaw with the "Som Tum" dressing. Keep cool until ready to serve.
Hot Dogs: Split hot dogs in half lengthwise (do not slice all the way through). Grill to cook. Slightly toast the bun in on the grill.
Assembly: Spread or drizzle red curry mayo onto the bottom bun. Place a moderate portion of slaw on top, and then layer on one or two split hot dogs. Drizzle more red curry mayo. Garnish with crushed peanuts and cilantro, if desired, and finish with the top bun. Add a side of lime wedges for bright flavor.
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