A vegetarian take on the classic cookout food
"This recipe gives the childhood staple a healthy facelift by using carrots in place of the typical meat," says chef John Fraser of New York City restaurant Nix.
1 cup smoked paprika
1 teaspoon cayenne pepper
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
4 medium carrots, preferably heirloom
3 tablespoons olive oil
½ head red cabbage, shaved
¼ cup apple cider vinegar
½ cup mustard
½ cup Japanese Kewpie mayonnaise
1 tablespoon celery salt
4 potato buns or lobster roll buns
4 Boston lettuce leaves
1. Pre-heat grill to low heat or pre-heat oven to 350°F. In a medium bowl, make barbecue spice mix by combining paprika, cayenne, black pepper, onion powder, and garlic powder. Stir to blend.
2. In a large stainless steel bowl, combine the carrots and olive oil. Toss to coat. Transfer carrots to plate and generously sprinkle barbecue spice mix on each carrot to coat. Place carrots on grill and cook, rotating often, until carrots are just cooked through, about 10 to 15 minutes. If cooking carrots in the oven, transfer to baking sheet and bake until just cooked through, about 10 to 15 minutes.
3. While carrots are cooking, in a medium bowl, combine the shaved red cabbage with apple cider vinegar, mustard, mayo, and celery salt. Season to taste.
4. Trim each carrot to the size of your bun.
To Serve: Warm bun. Add one lettuce leaf, one carrot, and top with mustard-mayo slaw.
Photos By: Christine Han