Grilled Carrot "Hot Dogs" with Tangy Slaw

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These grilled carrot hot dogs with tangy slaw offer a clever and nutritious twist on a summer classic. By simmering whole carrots in a smoky adobo and soy glaze before finishing them on a hot griddle, you achieve a tender texture and a deep, savoury flavour that rivals any traditional sausage. This high-protein vegetarian dish is perfectly balanced by a crunchy, zesty cabbage slaw enriched with white beans for extra heartiness.

Ideal for a weekend lunch or a healthy garden barbecue, this recipe is as vibrant as it is satisfying. The addition of toasted corn nuts provides a delightful crunch, while the lime-infused mayonnaise adds a bright, creamy finish. You can easily prepare the glazed carrots and the slaw up to three days in advance, making this an excellent option for stress-free entertaining or quick weekday meals.

Ingredients for Grilled Carrot "Hot Dogs" with Tangy Slaw

8 medium carrots, peeled, trimmed
2 cucharadas de jarabe de arce puro
2 cucharadas de salsa de soja
1 tablespoon adobo sauce from can of chipotle chillies in adobo
1/2 cucharaditas de miel
1/2 cucharadita de sal kosher
1/4 cucharaditas de pimienta negra recién molida
180ml de mayonesa, dividida
60ml fresh lime juice, divided
1/2 small red onion
1/2 small head of savoy cabbage (about 275g ), thinly sliced (about 1450ml )
1 (425g) can white beans, drained
1/3 cup coarsely chopped coriander, plus 45ml whole leaves
Aceite vegetal (para parrilla)
4 hot dog buns
2 tablespoons Corn Nuts

How to make Grilled Carrot "Hot Dogs" with Tangy Slaw

Combine carrots, maple syrup, soy sauce, adobo sauce, and 240ml 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, 120ml mayonnaise, and 45ml 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 coriander 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 45ml Mix remaining 60ml mayonnaise and 1 tablespoon 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 45ml coriander leaves. Serve with coleslaw alongside.

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

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.