Grilled Carrot Hot Dogs With Tangy Slaw Food

KOREAN SLAW DOG RECIPE

Steps:

• Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
• Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
• Thinly slice the purple & savoy cabbage, and place in a very large bowl
• Peel & shred carrots, and add to bowl.
• Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
• Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
• Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
• Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
• Combine all ingredients and mix thoroughly
• Heat up grill to medium heat (350-400 degrees)
• Score each hot dog 3-4 times on one side
• Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
• If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
• Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.

CARROT HOT DOGS

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

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.

TANGY CARROT SLAW

Steps:

• Heat the oil in a saucepan.
• Add the mustard and cumin seeds and cover with a splatter shield. When the seeds start popping, add the asafetida powder; when the powder starts to sizzle and froth, turn off the heat. This will all be done in less than 2 minutes.
• Add the chopped jalapeno and let it sit for a minute to flavor the hot oil.
• Transfer to a bowl and combine with the grated carrots, chopped cilantro, lime juice and salt; toss well.
• Serve cold or at room temperature.