Carrot Hot Dogs & Peach Feta Salad

These Carrot Hot Dogs are a great vegan alternative. The first time I heard about them I was up north at a cottage on Manitoulin Island. There is a lady there that sells them at the local farmers market and I thought it would be a great idea to feature them on my blog before the summer officially comes to a close. Personally, I love all sorts of fresh condiments as you can probably tell from the photo below. Besides the carrot hot dogs I also wanted to share with you this great Peach Feta Salad recipe. It is a summer time favourite of mine. There are SO many great recipes out there to incorporate fresh Ontario peaches this time of year and I look forward to sharing with you all at least one more.

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Carrot Hot Dogs & Peach Feta Salad
  • Carrot Hot Dogs
  • 5 large carrots, peeled try to cut yours to the size of the hot dog buns
  • ¼ cup rice vinegar (or apple cider vinegar and a dash of salt)
  • ¼ cup water
  • 1 tablespoon sesame oil
  • ⅛ tsp granulated onion powder
  • 2 tablespoons soy sauce
  • ½ clove garlic, minced
  • pepper
  • 2 tbsp olive oil
  • hot dog buns
  • hot dog toppings
  • Peach Feta Salad
  • ¼ cup cherry tomatoes, roughly chopped
  • 3 ripe peaches, sliced into wedges
  • ¼ cup crumbled feta cheese, for garnish
  • Kosher salt and cracked black pepper
  • ½ cucumber, sliced
  • 2 cups kale
  • ¼ cup balsamic vinegar
  • 1 tablespoon chopped garlic
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup olive oil
  1. Carrot Hot Dogs
  2. Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Boil for approximately 6 to 8 minutes, or until fork tender but not mushy. After removing the carrots from the boiling water, run them under cold water to stop the cooking process.
  3. While the carrots are cooking, whisk together in a bowl the water, vinegar, sesame oil, garlic, onion powder and pepper.
  4. Combine the carrots and the marinade in a zipper gallon-size bag. Shake so the mixture coated the carrots. Place the carrots in the refrigerator for at least 24 hours.
  5. Coat a medium skillet with 2 tbsp olive oil. Turn the heat to medium and place the carrots and about ½ cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes.
  6. Peach Feta Salad
  7. Place kale, sliced peaches, chopped tomatoes, cucumber and feta into salad bowl.
  8. Beat the balsamic vinegar in a bowl with garlic, salt and pepper until sugar and salt dissolves. Then place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
  9. Toss dressing with the salad and enjoy!



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