Step 1

Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.

Step 2

Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.

Step 3

Thinly slice the purple & savoy cabbage, and place in a very large bowl

Step 4

Peel & shred carrots, and add to bowl.

Step 5

Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.

Step 6

Add thinly sliced red onion and gently fold all ingredients together until well-mixed.

Step 7

Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.

Step 8

Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly

Step 9

Combine all ingredients and mix thoroughly

Step 10

Heat up grill to medium heat (350-400 degrees)

Step 11

Score each hot dog 3-4 times on one side

Step 12

Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).

Step 13

If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.

Step 14

Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.