Recipe for gluten-free vegetarian hot dog topping

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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.

This gluten-free recipe contains