Grilled Carrot "Hot Dogs" with Tangy Slaw
Grilled Carrot "Hot Dogs" with Tangy Slaw is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Combine carrots, maple syrup, soy sauce, adobo sauce, and 1 cup water in a deep, large saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
Carrots and slaw can be made 3 days ahead.
Store separately in airtight containers and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.