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Grilled Carrot — Hot Diggity Dog!

Photo by LYNN KESSEL.

A grilled carrot dog with cabbage slaw is a healthy and delicious substitute for its fat-laden cousin, the hot dog.

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Lynn Kessel

Published: January 23, 2008

Remember the little boy from grade school, the one with the red hair and freckles? He was picked on and always seemed to feel a little out of place? Well, that describes what I call the hot dog's red-headed stepchild — the carrot dog.

Yes, a whole organic grilled carrot cradled inside a multigrain bun lavishly brushed with stone-ground mustard and smothered in sweet coleslaw or sauerkraut. Never has a carrot been served with such sophistication. And never has it tasted so good.

I'm not a vegetarian, but I've found I frequently enjoy vegetarian cooking. As funky as the carrot dog first sounded to me, after just one bite, it quickly grabbed my attention.

I bit into my first carrot dog when I was traveling through north Florida many years ago. I stopped at a small, veggie-haven restaurant; carrot dogs were its signature menu item.
Through the years, I've adopted them as a healthy alternative to hot dogs when I'm grilling at home.

There's no "mystery" content in this frank. It's 100 percent root vegetable. And unlike its meaty counterpart, it's fat-free, low in sugar and full of beta carotene.

To prepare carrot dogs, you will need large, whole organic carrots, whole-wheat hoagies or hot dog buns and your favorite condiments. Wash, peel and trim the ends of the carrots, and then steam them just until they're tender. You want the carrots cooked but still able to hold their shape when lifted with tongs. Place them on a plate, cover well and refrigerate overnight.

When you're ready to grill them, brush the cold carrots lightly with olive oil and cook until grill marks appear and they're heated all the way through. They should be cooked like pasta — al dente — with a tender but not mushy texture.

Grab a bun and your favorite toppings. I like sweet-and-sour coleslaw. It's a flavorful match for the carrot dog.

In my opinion, it's top dog compared with some of the alterna-franks, tofu or rubbery vegan/vegetarian hot dogs you find masquerading as hot dog substitutes.

Would a carrot dog pass a blindfolded taste test against the real deal? Probably not. But, you would be surprised what a close facsimile it is hidden beneath all the condiments. Before passing judgment, you have to try it at least once.

Here's a slightly modified recipe for that sweet-sour coleslaw I mentioned. Submitted by my friend Nancy Perkins, it's a perfect companion for the carrot dog. Enjoy.

CARROT DOG CABBAGE SLAW
1 large head green cabbage, finely chopped
1 onion, thinly sliced
1 green bell pepper, finely chopped
1 cup granulated sugar
3/4 cup canola oil
1 cup white wine vinegar
1 tablespoon salt
2 teaspoons celery seed
1 teaspoon mustard seed

In a large mixing bowl, stir together cabbage, onion and green pepper. Sprinkle with sugar. In a small saucepan, gently warm the oil, vinegar, salt, celery seed and mustard seed, stirring to dissolve the salt. Pour over cabbage mixture. Refrigerate, covered, for 24 hours, stirring occasionally. Drain off excess dressing in a colander before transferring to a serving bowl. This makes a large batch and keeps several days in the refrigerator.

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 286, Ruskin FL 33575-0286. Readers are encouraged to send their favorite recipes, comments and suggestions.

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