How to make it
To make the slaw, add Lee Kum Kee Seasoned Rice Vinegar, Lee Kum Kee Sriracha Mayo, light brown sugar, dijon mustard, olive oil, salt, black pepper, and Lee Kum Kee Pure Sesame Oil to a bowl. Whisk until combined and set it aside. Add the green cabbage, red cabbage and carrots to a large bowl. Pour in the prepared dressing and toss until combined. Set it aside.
To make the spicy ketchup, combine the ketchup, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, and Lee Kum Kee Minced Ginger in a bowl. Whisk until combined and set it aside.
Heat the grill over medium heat. Add the hot dogs to the grill and cook until cooked through. Toast the buns on the grill, if desired.
Place a hot dog into each bun. Add the slaw mix on top. Then drizzle the spicy ketchup and mustard on top. Garnish with sliced green onions and enjoy!