Spicy Sriracha Banh Mi Dog

	Measure:
Field Roast™ Jumbo Stadium Hot Dogs	6 each
Oil	1 tsp.
Hot Dog Buns	6 each
Cucumber, thinly sliced	¾ cup
Habanero Peppers, seeded, thinly sliced	3 each
Scallions, thinly sliced on a bias	3 each
Cilantro, fresh, rough chop	1 bunch
Quick Pickled Vegetables
Carrots, shredded	1 cup
Daikon Radish, julienne	1 cup
Rice Vinegar	1 cup
Water	1 cup
Sugar	¼ cup
Salt	1 tsp.
Sriracha Mayo
Sriracha	1-½ Tbsp.
Plant-Based Mayo	½ cup

For the Quick Pickled Vegetables, place carrots and radishes into a jar with a sealable lid. In a small pot over high heat, bring vinegar, water, sugar and salt to a boil; stir a few times to help sugar dissolve. Once boiling, remove from heat and pour over the carrots and radishes; let cool, cover and refrigerate until ready to assemble.
For the Sriracha Mayo, in a small box, mix Sriracha and mayo together; set aside.
In a pan over medium heat, add oil and Jumbo Stadium Hot Dogs; cook for 3-4 minutes, turning regularly, until heated throughout.
Toast buns as desired.
To assemble, spread Sriracha Mayo on each side of the bun, add the Hot Dog, Quick Pickled Vegetables, cucumbers, peppers, scallions and cilantro.
To assemble, spread BBQ sauce on each side of the bun, add the Hot Dog, Tangy Slaw and Fried Onions.