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Group 651@2x-qu6

Chicken’ish

Rustic Carrot Hotdog with Pickled Cucumber Salad

A plant-forward twist on a classic hotdog — roasted carrots take centre stage, baked with red onion, thyme, and a touch of Chicken’ish for deep umami flavour. Served in a warm bun with a rustic cucumber salad marinated in apple cider vinegar, olive oil, salt, pepper, and a hint of sweetness. Just before serving, the…

Cook mode

Servings

Prep time

5 minutes

Cooking time

20 minuts

Calories

Calories

A plant-forward twist on a classic hotdog — roasted carrots take centre stage, baked with red onion, thyme, and a touch of Chicken’ish for deep umami flavour.

Served in a warm bun with a rustic cucumber salad marinated in apple cider vinegar, olive oil, salt, pepper, and a hint of sweetness. Just before serving, the aromatic marinade is spooned over for extra freshness and balance. Simple, honest ingredients turned into a vibrant, modern street food favourite

INGREDIENTS

Carrot “Dogs”

Cucumber Salad

To Serve

DIRECTIONS

  1. Prepare the carrots: cut the carrots lengthwise and place them on a baking tray with red onion and thyme. Drizzle with olive oil, season with salt and Chicken’ish, and toss well to coat.
  2. Bake: Roast in the oven at 175 °C for about 20 minutes, until the carrots are tender and lightly caramelized.
  3. Make the cucumber salad: Mix apple cider vinegar, sugar, olive oil, salt, and pepper. Add the cucumber slices and toss gently. Let them marinate for at least 10 minutes.
  4. Assemble the hotdogs: Place the roasted carrots in warm buns, top generously with the cucumber salad, and finish by spooning some of the marinade over just before serving.

CHEF’S TIP:

Add a spoonful of Bacon’ish mayo or Truffle’ish aioli for a smoky or luxurious twist.

A healthy, plant-packed meal—low in saturated fat, sugar, and salt, and rich in vegetables. Using whole-grain hotdog buns and adding extra veggies can boost fiber even further, potentially earning a Nutri-Score A.

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