• prep: 40 min
• cook: 40 min
• total: 1 hr 20 min

servings:

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.

• 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

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