In a medium bowl toss together cabbage, carrots and scallions. Set aside.
In a small bowl whisk together soy sauce, peanut oil, sesame oil, ginger, vinegar, hoisin sauce and 2 tbsp of the fresh lime juice until well combined. Pour soy sauce mixture over cabbage and toss well to combine.
To make Sriracha mayo: Stir together mayo, Sriracha and lime juice until well mixed. Taste and add more Sriracha to achieve desired heat level.
Cook hot dogs as directed on the package.
To assemble: Place 1 hot dog in each bun, top each one with Asian slaw and drizzle with Sriracha mayo. Garnish with sesame seeds and fresh cilantro is desired.