During our Whole 30, one of our go-to breakfast options on weekends were bowls of delicious veggies, meat, and eggs. We usually only eat two big meals on weekend days, so this is larger and more filling than a breakfast we'd eat during the week. It fills us up and keeps us going until dinner.
We like to mix up our hotdog toppings in the Grimmett house so that we feel a little less guilty about eating hotdogs. Sometimes it is cucumber kimchi. Sometimes chili, cheese, and fritos. Sometimes sauerkraut. Sometimes coleslaw. Sometimes ginger scallion sauce.
Last night it was quick-pickled cucumbers, radishes, and green onions with a spicy mayo.
Ingredients for the quick pickles
- 1 Kirby Cucumber
- 4 medium radishes
- 2 small green onions, greens and whites
- 1 teaspoon salt
- 1/2 teaspoon white sugar
- Juice from 1 small lime
Instructions for the quick pickles
- Slice the cucumber in half lengthwise, then slice each half into 1/8 inch thick half disks.
- Slice the radishes in half, then slice each half into 1/8 inch thick half disks.
- Slice the green onions into 1/2 to 1 inch long segments at a 45 degree angle. (Or you can slice them however you want. It really doesn’t matter.)
- Toss these all in a bowl with the salt, sugar, and lime juice. Mix together thoroughly.
- Let sit for 15-20 minutes before you top your hotdogs with them.
Daikon radishes work great too, but I didn’t have any when I made this, so I used regular radishes.
Ingredients and Instructions for the spicy mayo
- Mix together 3 tablespoons of mayo with 1.5 tablespoons of whatever spicy asian-style sauce you have on hand.
Sriracha works fine. I prefer ABC Sambal sauce from Indonesia. You can get it on Amazon. This stuff is everything I wanted sriracha to be. It has more garlic, more spice, and is all-around tastier.
This is easy to scale up, too. Keep the ratio 2:1 mayo to hot sauce and you’ll be good to go.
You could make your own mayo, too. But let’s be honest: The reason you are making hotdogs tonight is because you probably didn’t want to cook a full meal. That jar in your fridge will do for now, but plan ahead next time. The homemade stuff is easy to make, keeps for at least a week, and is far superior to the Hellmann’s you are used to.
Since summer is almost here, you know you’ll make hotdogs soon. Do yourself a favor and make some interesting toppings. Write your favorites in the comments.