To make the slaw dressing, combine rice vinegar, chili sauce, brown sugar, Dijon, olive oil, salt, pepper, & sesame oil in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
Thinly slice the purple & savoy cabbage, and place in a very large bowl
Peel & shred carrots, and add to bowl.
Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
For The Hot Dogs:
First make what I call "Kickin' Ketchup" by combining 1 cup ketchup, 3 tablespoons Sriracha, 2 tablespoons tamari, and 1 teaspoon ginger.
Next make "Kickin' Mustard" by combining yellow mustard, 1 tablespoon tamari, 1 teaspoon ginger, 1 tablespoon Sriracha sauce, 1 tablespoon rice vinegar, PLUS 3 tablespoons of the Kickin' Ketchup.
Heat up grill to medium heat (350-400 degrees)
Score each hot dog 3-4 times on one side
Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
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.