Grilled Carrot Hot Dogs With Tangy Slaw Recipes

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CARROT HOT DOGS



Carrot Hot Dogs image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
6 medium carrots, thinner ends trimmed off so that the carrots are the same length as a hot dog bun
6 hot dog buns
Mustard, coleslaw and crispy fried onions, for serving

Steps:

  • Whisk together the oil, maple syrup, Worcestershire, vinegar, salt, pepper, garlic powder and onion powder in a shallow baking dish. Add the carrots and toss to coat. Cover with aluminum foil and refrigerate, turning occasionally, for at least 4 hours and up to overnight.
  • Preheat the oven to 350 degrees F and preheat a grill to medium-high.
  • Transfer the foil-covered baking dish to the oven and bake until the carrots are fork-tender, 20 to 25 minutes. Grill the carrots until grill marks appear, a few minutes per side. Serve on the buns with mustard, coleslaw and crispy fried onions.

GRILLED CARROT "HOT DOGS" WITH TANGY SLAW



Grilled Carrot

This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding white beans to the bright cilantro coleslaw adds extra protein to this easy weeknight meal.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Vegetarian     Carrot     Grill     Grill/Barbecue     Maple Syrup     Cabbage     Cilantro     Mayonnaise     Chile Pepper

Yield 4 servings

Number Of Ingredients 16

8 medium carrots, peeled, trimmed
2 tablespoons pure maple syrup
2 tablespoons soy sauce
1 tablespoon adobo sauce from can of chipotle chiles in adobo
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup mayonnaise, divided
1/4 cup fresh lime juice, divided
1/2 small red onion
1/2 small head of savoy cabbage (about 10 ounces), thinly sliced (about 6 cups)
1 (15-ounce) can white beans, drained
1/3 cup coarsely chopped cilantro, plus 3 tablespoons whole leaves
Vegetable oil (for grill)
4 hot dog buns
2 tablespoons Corn Nuts

Steps:

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

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