These vegetarian hotdogs are sweet and spicy with crispy lettuce and tangy fresh pickles. Yum!
Serves: 4Time to make: 35 mins Hands-on time: 15 mins
Ingredients
Units: Metric | Imperial (US)
More weights & measures
- 1 small red onion, thinly sliced
- 3 baby cucumbers, thinly sliced
- ½ cup white wine vinegar
- 2 large long carrots, scrubbed, tops trimmed
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon wholegrain mustard
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning
- 4 wholemeal hotdog rolls, split
- 1 baby cos lettuce, leaves separated
- ½ cup grated reduced-fat cheddar cheese
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Instructions
1 Place onion, cucumber, vinegar and ¹⁄³ cup water in a bowl, stirring to combine. Make sure vegetables are covered in vinegar mixture, then set aside to pickle.
2 Cook carrots in a saucepan of boiling water for 12–15 minutes or until tender. Drain well, then halve lengthways.
3 Meanwhile, place honey, both mustards and 1 teaspoon olive oil in a small bowl, mixing well to combine.
4 Heat remaining oil in a frying pan over medium-high heat. Add carrot halves and cook, turning occasionally, for 2–3 minutes or until golden and slightly charred. Add Cajun seasoning and cook, turning carrots, for a further minute or until fragrant and carrots are coated in seasoning.
5 Drain onion and cucumber. Fill rolls with lettuce, carrot, cheese and pickles. Drizzle with honey mustard dressing. Serve with any remaining lettuce and pickles.
HFG tip
If you prefer a milder taste, you can replace the Cajun seasoning with lemon pepper seasoning in step 4.
Nutrition Info (per serve)
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Calories 357 cal
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Kilojoules 1492 kJ
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Protein 13.8 g
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Total fat 10.7 g
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Saturated fat 2.9 g
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Carbohydrates 47.6 g
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Sugar 16.6 g
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Dietary fibre 9.4 g
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Sodium 746 mg
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Calcium 250 mg
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Iron 2.7 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

