Sriracha BLT Hot Dogs

Everything you want in a BLT, plus some spice, and all topping a plump, juicy hotdog.  Savory crisp bacon, crunchy cabbage, creamy spiced up mayo and sweet ruby cherry tomatoes.  Divine!

Tim and I had something similar to these spicy dogs at a movie theater in California when I was on the west coast attending meetings.  It was one of those swanky theaters where you can order food other than popcorn and bad pizza.  Tim said he was going to order a hot dog, which has never been my favorite unless we’re at the ball park watching the Braves play.  I thought I’d pass, but when he came back with this monstrous dog topped with what looked like a slaw of sorts, I’d thought I’d ask for a bite.  As I always do…”honey, can I have a bite of yours?”


I didn’t expect to love it,  but darn was it good. I wanted a second bite.   I came home and replicated it, adding some spice to my version which I recall being absent from the movie theater version and the Sriracha BLT dog was born.  You get extra credit for toasting the hot dog buns and another point or two if you serve topped with the crispy fried jalapeños which I can usually find in the salad toppings section of my local grocery store.

There’s  just something wonderful about the salty dog in a toasted bun topped with the crisp crunch of the spicy, sweet sriracha cabbage, then more salty hit of the bacon, cool, sweet tomatoes and crispy jalapeños.  There’s  a whole lot going on for your taste buds and these delightful dogs will definitely make them smile.


Pull this one out of your hip pocket for your Memorial Day celebration and your friends and family will wonder where this dog has been their whole life, or at least the last few years.

I rarely go a day without using these handy Pyrex mixing bowls.

Sriracha BLT Hot Dogs

​Makes 6 hot dogs


6 Hot dogs (I prefer all beef and uncured)
6 Hot dog buns (Hawaiian style buns are great with these). Toasting these is a plus.
1/2 head Napa Cabbage (cut in half lengthwise), shredded or very thinly sliced (you can also use iceberg lettuce if you prefer but Napa cabbage has a perfect crunch that holds up for awhile)
1/3 cup mayonnaise (I like olive oil or coconut oil mayo)
1-2 Tablespoons sriracha depending on how spicy you like it
2 teaspoons agave or honey
Pinch of course sea salt
3 pieces bacon, cooked and crumbled (I simply microwave my bacon between 2 sheets of paper towel which saves mess)
1 handful cherry or grape tomatoes, cut in half lengthwise
Crispy fried jalapeños (these are optional and can usually be found in the salad toppings section of your store)


Assemble the slaw by mixing together the mayo, sriracha, agave and salt until well combined in a large bowl.  Add in the shredded Napa cabbage and toss.  The cabbage will reduce in volume slightly as it gets nicely coated with the sriracha mayo mixture. 


Grill the hot dogs to get nice char marks on them on either an outdoor grill or indoor grill pan. Place a hot dog in each bun then top with equal parts of the slaw, bacon crumbles, tomato halves and crispy jalapeños if using.  Gobble them up.