Grilled Carrot "Hot Dogs" with Tangy Slaw
A creative vegetarian twist on classic hot dogs using grilled glazed carrots as the "hot dog", served with a tangy white bean and cabbage slaw. The carrots are glazed in a sweet and savory marinade and grilled until charred, then served in toasted buns with a zesty mayo sauce.
Ingredients
- •8 whole medium carrots, peeled, trimmed
- •2 tablespoons pure maple syrup
- •2 tablespoons soy sauce
- •1 tablespoon adobo sauce from can of chipotle chiles in adobo
- •½ teaspoon honey
- •½ teaspoon kosher salt
- •¼ teaspoon freshly ground black pepper
- •¾ cup mayonnaise, divided
- •¼ cup fresh lime juice, divided
- •½ whole small red onion
- •½ head small head of savoy cabbage (about 10 ounces), thinly sliced (about 6 cups)
- •1 can (15-ounce) can white beans, drained
- •⅓ cup coarsely chopped cilantro, plus 3 tablespoons whole leaves
- •2 tablespoons Vegetable oil (for grill)
- •4 whole hot dog buns
- •2 tablespoons Corn Nuts
Cooking Instructions
- 1.
Combine carrots, maple syrup, soy sauce, adobo sauce, and 1 cup water in a deep, large saucepan. Cover and cook over medium-high heat 10 minutes. Uncover, reduce heat to medium-low, and continue to cook, shaking pan occasionally, until liquid is completely reduced and carrots are coated in glaze, 2-3 minutes more.
13 min
- 2.
Meanwhile, whisk honey, salt, pepper, 1/2 cup mayonnaise, and 3 Tbsp. lime juice in a large bowl until smooth. Thinly slice half of onion to yield about 1/4 cup. Add onion, cabbage, beans, and 1/3 cup cilantro to bowl and stir to combine.
5 min
- 3.
Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Grill carrots, turning once, until browned and slightly charred, about 2 minutes on each side. Transfer carrots to a plate. Toast buns until golden brown, about 30 seconds. Transfer buns to plate.
7 min
- 4.
Finely chop remaining half of onion to yield 3 Tbsp. Mix remaining 1/4 cup mayonnaise and 1 Tbsp. lime juice in a small bowl until smooth.
3 min
- 5.
Nestle 2 carrots into buns with large ends on opposite sides. Drizzle with mayonnaise mixture, then top with finely chopped onion, Corn Nuts, and 3 Tbsp. cilantro leaves. Serve with coleslaw alongside.
5 min
- 6.
Carrots and slaw can be made 3 days ahead. Store separately in airtight containers and chill.