Prepare the slaw by combining the red cabbage, onion, and cilantro. Whisk together the lime juice, olive oil, cumin, salt, and pepper, then pour it over the slaw. Set aside to marinate. Preheat gas grill to medium-high or prepare charcoals. Arrange coals/gas burners so that there’s a cooler side and a hotter side of the grill. Remove outer onion skins, then slice the onion horizontally into 1/4-inch slices. Cut the jalapeño and poblano peppers in half and remove the seeds. Brush both sides of the onion and peppers with oil and season with salt & pepper. Grill the peppers and onions on the cooler part of the grill over indirect heat until softened and charred. Grill hot dogs over the hot part of the grill until well-seared. Grill the buns on the cool side until toasted. Once cool enough to handle, thinly slice the peppers and separate the rings of the onion. Assemble each hot dog in a bun topped with grilled peppers, onions, Sonia’s Salsa, slaw, crumbled queso fresco, and a generous sprinkling of cilantro.