Carrot Dogs with Mango Avocado Salsa

4 Min Read

Ready to shake up your vegan grilling routine? Try your hand at carrot dogs! Smoky marinated carrots are grilled up and topped with juicy mango avocado salsa to make these flavorful vegan carrot dogs.

Have you heard of carrot dogs yet? I was only introduced to the concept about a month or so ago, but was immediately intrigued. I am always looking for new vegetarian options when it comes to grilling, and the idea of using carrots as a sort of hot dog blew my mind.

Whole carrots are quickly boiled until fork tender and are then marinated overnight in a sweet, savory and smoky mixture. When ready to enjoy, the carrots are thrown on the grill for a few minutes for a bit of char and to heat back up. They are easy to make, packed with flavor, and just so much fun!

mixing up the mango avocado salsa in a mixing bowl

Helpful Tips

Now, the amount of time you’ll need to boil your carrots may vary slightly depending on their exact thickness. You want them to be just fork tender — i.e. not completely cooked since they will be going on the grill the following day and will cook a bit more during this time.

And as for the marinade, it is important to keep the carrots in a single layer in the plastic baggie while in the fridge. This ensures that they all get coated evenly. I also like to give them a toss in the baggie about halfway through the process, to further ensure that everything is soaking up in an even manner. But this step is not at all necessary.



For the carrot dogs:

  • 6 medium-large carrots peeled and trimmed to the length of hot dog buns
  • 3 tablespoons low-sodium soy sauce or tamari
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika

For the mango avocado salsa:

  • 1 cup diced fresh mango
  • ¼ cup minced red onion
  • ¼ cup chopped fresh cilantro
  • 1 small avocado pitted and diced
  • 1 small jalapeno seeded and minced
  • Juice of half a medium lime or to taste
  • ½ teaspoon olive oil
  • Salt and pepper to taste

For serving:

  • 6 hot dog buns
  • Thinly sliced red cabbage


For the carrot dogs:

Bring a large pot of water to a boil. Add in the carrots and cook for about 7 to 8 minutes, or until just fork tender. Drain and rinse well with cold water.
In a small bowl, whisk together the soy sauce, vinegar, maple syrup, olive oil, garlic and smoked paprika. Transfer the mixture to a sealable gallon-sized plastic bag along with the cooked carrots. Mix to coat, then transfer to the refrigerator, keeping the carrots in a single layer. Marinate overnight or up to 24 hours.
When ready to eat, set a grill pan over medium high heat and allow it to heat up for several minutes. Place the carrots on the heated grill, shaking off the excess marinade first, and cook for about 5 to 6 minutes, rotating the carrots once or twice. Remove to a plate.

For the mango avocado salsa:

In a medium bowl, mix together the mango, red onion, cilantro, avocado, jalapeno, lime juice, olive oil, salt and pepper. Taste and adjust any of the flavors as desired.

For serving:

Place one of the carrots in a bun. Top with some red cabbage and mango salsa. Serve immediately.
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