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

Preparation 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.