This recipe for a gluten-free vegetarian topping will take you on a culinary journey to Vietnam. The heat from the chilli, the freshness of the coriander and the creaminess of the Sriracha mayonnaise are the perfect complement to a hot dog cooked on the barbecue. And what’s the best thing to put in a Fria gluten-free hot dog bun? A vegetarian hot dog, of course!
Put the water, rice vinegar, sugar and salt in a saucepan and bring to the boil. Allow to cool. Peel the carrots and cut into thin matchsticks. Transfer the carrots to a glass jar. Pour over the cold pickling liquid and leave for at least 30 minutes before serving.
Combine all the ingredients. If you prefer more heat, add more Sriracha sauce.