Whisk together rice wine vinegar, sesame oil, honey, fish sauce, and crushed red pepper in a bowl.

Add chopped red cabbage, sliced English cucumber, and grated carrot to the vinegar mixture.

Cover the cabbage mixture and chill in the refrigerator for at least 2 hours.

In a separate bowl, stir together mayonnaise, lime juice, and Sriracha hot chili sauce.

Split hot dog buns lengthwise.

Grill turkey dogs according to package directions.

Place grilled turkey dogs in the split buns.

Top each hot dog with the chilled cabbage mixture.

Drizzle the mayonnaise mixture over the cabbage.

Garnish with fresh cilantro leaves, chopped cocktail peanuts, and sliced radishes.