Carrot hot dogs

Carrot hot dogs

Total: 45 Min. | Active: 45 Min.
vegetarian, lactose-free
Nutritional value / person: 225 kcal
, Fat: 5 g
, Carbohydrate: 36 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 carrots, peeled
salted water, boiling


1 tbsp apple vinegar
1 tbsp soy sauce
2 tbsp birnel (pear syrup)
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp salt

To grill

2 freshly baked baguettes, halved crosswise, cut open lengthwise

Red cabbage salad

1 tbsp mustard
2 tbsp apple vinegar
1 tbsp olive oil
¼ tsp salt
200 g red cabbage, shredded
200 g celery, thinly sliced
2 spring onions incl. green parts, cut into thin rings, greens set aside

Hot dogs

2 tbsp fried onions
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How it's done


Cook the carrots in boiling salted water for approx. 15 mins. until just soft, drain.


Combine the vinegar, soy sauce and pear syrup, season.

To grill

Charcoal/gas/electric grill: Grill the carrots and bread over/on a medium heat (approx. 180 °C for approx. 5 mins. all over. Brush the carrots once with a little of the glaze.

Red cabbage salad

Mix the remaining glaze with the mustard, vinegar and oil, season with salt. Add the cabbage, celery and spring onions, mix.

Hot dogs

Fill the bread with a little of the red cabbage salad and carrots, top with the fried onions and reserved onion greens. Serve with the remaining salad.

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