1 tablespoon white vinegar
2 teaspoons caster sugar
1 large carrot, julienned
6 skinless hot dogs
6 long crunchy rolls, cut in half
1/3 cup mayonnaise
1 Lebanese cucumber, peeled into ribbons
1 long red chilli, thinly sliced
2/3 cup fresh coriander sprigs
Combine vinegar, sugar and a pinch of salt in a bowl stirring until sugar dissolves. Add the carrot and set aside for 10 min.
Spread mayonnaise over cut sides of rolls. Top with cucumber, chilli, carrot and coriander sprigs.
Meanwhile, heat hot dogs according to packet directions and pop into the rolls. Drizzle with chilli sauce if desired.