1 batch carrot dogs, or store bought vegan hot dogs or sausage
1 pack hot dog buns
2 cups slaw mix or shredded cabbage
2 tablespoons apple cider vinegar
2 tablespoons vegan mayo
1/4 cup finely diced dill pickles
salt and pepper to taste
2 ears of corn
2 tablespoons mayo
2 tablespoons bbq sauce
Prepare carrot dogs according to instructions. They are best if marinated over night, but I often will start a batch in the morning and grill them at dinner time.
In a medium bowl add the cabbage, pickles, mayo, vinegar, salt and pepper to taste, and stir. Store in the fridge covered until ready to use.
You can grill the carrot dogs (my preference) or also heat them in a skillet. If using the grill, lightly spray the grill surface with some spay oil. Grill the carrots for about 10 minutes or until you have some nice grill makes on all sides. If heating in a pan, spray pan with some oil, and heat carrot dogs for about 5 minutes to make sure they are cooked through.
Shuck and clean both ears of corn. If using a grill, lightly spray the corn with some oil or brush with vegan butter, and place on the grill along with the carrot dogs. Grill for about 10 minutes turning the corn serval times to avoid burning. If you do not have a grill you can boil the corn for 5 to 10 minutes just to heat through.
Allow the corn to cool. Using a sharp knife, carefully cut the corn off of the cob.
Whisk together 2 tablespoons of mayo and bbq sauce in a small bowl.
To serve, top the carrot dog with slaw, some corn, and a drizzle of sauce.
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