for 4 person

Carrots

4	carrots, peeled
	salted water, boiling

Glaze

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

How it's done

Carrots

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

Glaze

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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