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

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

Stir to combine and ensure all vegetables are coated with the vinegar mixture.

Cover the bowl tightly and refrigerate for at least 2 hours to allow the flavors to meld.

In a separate small bowl, whisk together light mayonnaise, fresh lime juice, and asian sriracha hot chili sauce until smooth.

Split the tops of the hot dog buns lengthwise, creating a pocket for the hot dogs and toppings.

Preheat a grill to medium heat.

Grill the hot dogs according to package directions or until heated through and slightly charred.

Place each grilled hot dog into a bun.

Top each hot dog with a generous amount of the chilled cabbage mixture.

Drizzle the mayonnaise mixture over the cabbage.

If desired, garnish with fresh cilantro leaves, chopped roasted peanuts, and sliced radishes.