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.

4 servings

33 min

Published October 4, 2025

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.

Grilled Carrot "Hot Dogs" with Tangy Slaw

4 servings

33 min

Published October 4, 2025

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

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

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

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

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

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

Carrots and slaw can be made 3 days ahead. Store separately in airtight containers and chill.