Step 1
Soak the carrots in the rice wine vinegar for 30 minutes.
Step 2
Grill the Hot dogs until lightly charred and warmed through.
Step 3
In a small bowl, whisk together the Sriracha and mayonnaise.
Step 4
Place your King’s Hawaiian hot dog buns on the grill and allow it to toast lightly
Step 5
Spread the Sriracha mayo onto the hot dog buns.
Step 6
Fill the buns with cilantro. Nestle the hot dogs into the cilantro. Top with shredded carrot and sliced jalapeno.
