Recipe for gluten-free vegetarian hot dog topping
(2 votes, average: 2.50 out of 5)
Loading...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!
30 minutes
Ingredients
- Thinly sliced green chilli
- Coriander
- Pickled carrot:
- 150 ml water
- 50 ml rice vinegar
- 100 ml granulated sugar
- pinch of salt
- 4 carrots
- Sriracha mayonnaise:
- 1 tbsp Sriracha sauce
- 200 ml mayonnaise, preferably a good quality one
- pinch of salt
HOW TO MAKE IT
Pickled carrot:
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.Sriracha mayonnaise:
Combine all the ingredients. If you prefer more heat, add more Sriracha sauce.