Grilled Hot Dogs Topped With Bbq Coleslaw Recipes

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

Ingredients

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.

GRILLED HOT DOGS TOPPED WITH BBQ COLESLAW

Grilled Hot Dogs Topped with BBQ Coleslaw image

Our awesome creamy coleslaw and BBQ sauce hot dog toppings might never completely replace sauerkraut, ketchup or mustard-then again, they might!

Provided by My Food and Family

Categories Meal Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 cups coleslaw blend (cabbage slaw mix)
1/4 cup MIRACLE WHIP Dressing
1/8 tsp. celery seed
4 OSCAR MAYER Wieners
4 hot dog bun s
1/4 cup BULL'S-EYE Original Barbecue Sauce

Steps:

Combine first 3 ingredients until blended. Refrigerate 30 min.
Heat grill to medium heat. Grill wieners 6 to 8 min. or until heated through (160°F).
Fill buns with wieners; top each with 1 Tbsp. barbecue sauce and 1/2 cup coleslaw.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 880 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 12 g, Protein 10 g

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