1 small head of purple cabbage (shredded, about 2 1/2 cups)
7 extra-large carrots
1 tbsp mayonnaise (olive oil or vegan)
1 tbsp mustard (grainy or Creole)
1 tbsp BBQ sauce (plus more for garnish)
Kosher salt and cracked black pepper (to taste)
1 tbsp toasted sesame oil
1 tbsp BBQ dry rub seasoning
6 whole wheat (or sprouted wheat) hot dog buns
½ cup sliced green onion
Place a large pot of salted water on to boil and light the fire pit. Cut the core out of the purple cabbage and slice the cabbage in half. Using a mandoline, like the PL8 Professional Mandoline, choose the ‘1’ setting and shred the purple cabbage by gliding it back and forth across the blade. Into a large mixing bowl place the shredded cabbage. Finely julienne one of the carrots using both of the pop-up blades on the PL8 Professional Mandoline and place the carrot into the bowl with the cabbage. Add the mayonnaise, mustard, BBQ sauce, and salt and pepper to taste. Toss to incorporate and place the slaw into the fridge until ready to serve.
Peel and trim the ends off of the remaining 6 carrots. Place them in the boiling, salted water for 8 minutes. Using tongs, carefully remove the carrots and place them on a plate to allow them to cool. Drizzle them with the sesame oil and coat them liberally in BBQ dry rub.
Thread two carrots onto the Outset Rotating Campfire Forks and cook them over the fire pit, turning them over the flame until they’re lightly charred on the exterior and warmed through. This should take about 6 to 8 minutes. Repeat for the remaining carrots.
Assemble the BBQ Carrot Slaw Dogs by placing a roasted carrot into each bun, drizzling it with BBQ sauce, and topping it with 1/4 cup of slaw. Garnish with sliced green onions.