Low Fat Banh Mi Hot Dogs

Low- Fat Banh Mi Hot Dogs for lunch! I’m in. Cover some meat, any meat, with pickled carrots, crisp radishes, cucumbers, jalapeños… a bunch of fresh cilantro and creamy sriracha mayo, and I’m always in. Especially when the macros are 39C 6F 18P for two.

Hot dogs used to be one of those foods I was embarrassed to like.  Maybe I still should be.  Except look how trendy I am with the toppings — maybe that makes up for it? Either way… they’re like the fastest, easiest thing for a night when you’ve got no time to cook and no leftover protein to work with.  You can throw ketchup on the kids’ (note that crucial apostrophe please) and make yours all grown up and cultured and everybody’s happy.  And you get to eat two, and feel like you’re breaking some rules all while eating the macros of a salad. A LOW FAT salad.

Oh and if you trim the edges of your bun, you can weigh it and shave off those carbs you saved, while creating the perfect surface for spraying and pan toasting. WIN WIN.

Low Fat Banh Mi Hot Dogs

Simple, ultra-fast, low-fat hot dogs topped with all the fresh flavors of a Banh Mi sandwich.

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Author Lillie

Prep Time 15 minutes

Cook Time 5 minutes

Servings 1

Calories 320 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

1x2x3x

• 2 Hebrew National 97% fat free Hot Dogs or favorite sausage
• 2 Hot Dog buns I sliced off the outsides of it, sprayed the outside with cooking spray and pan-toasted it like a lobster roll…a.: that just made it yummier. b: it reduced the portion of the bun… I ended up having two buns for the same weight/carbs as one of another brand!
• Quick Pickled carrots and daikon pickling is optional*
• Plenty of cilantro
• Jalapeno
• Radishes
• Cucumber
• 1 tbs low fat mayo
• 1 tsp sriracha

Instructions

• Chop your veggies thin. I like my carrots and daikon julienned. (Or shredded carrots work!)
• Butterfly your hot dogs and fry in a hot pan till browned and crispy on the edges.
• Mix the mayo and sriracha for your spicy mayo
• Put dogs in buns, top with all the veggies and a drizzle of sriracha mayo.

Notes

* Veggies: If you want to quick pickle your carrots and daikon, just soak in some rice vinegar and warm water. I only left mine in for like 30 minutes… but you can leave a jar of these in your fridge for like a month so you can banh mi to your heart’s content! I wasn’t precise about it.  Or you can always just add them fresh. We already lost any points for ethnic authenticity at “hot dog.”

**Dogs: The macros here are for the Hebrew National 97% fat free.  But since I made these, I’ve learned I love the ballpark lean at 5 fat per dog. A few more fat but lots more flavor.

Nutrition

Serving: 2hot dogsCalories: 320kcalFat: 9gProtein: 18gCarbohydrates: 39g

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