6 organic carrots, scrubbed 1 small bundle fresh sage 1 small bundle fresh rosemary 5 garlic cloves in skin, smashed 1 orange, peeled and quartered enough water to cover carrots 2 tablespoons extra virgin olive oil 2 teaspoons pink salt 1 bay leaf 6 brown rice hot dog buns spicy brown mustard
1 small head green cabbage 1½ tablespoons water 1½ tablespoons rice wine vinegar 1½ tablespoons agave pinch of salt pinch of red pepper flakes
Place the carrots, fresh herbs, garlic, bay leaf, and orange into a large shallow frying pan. Cover with water and add salt. Bring to a light simmer for about 10 to 15 minutes or until the carrots can be lightly pierced by a fork (be careful not to overcook or you’ll have mushy carrots on your hands). Remove the carrots and pat them dry with paper towels. While the carrots are poaching, you can prepare the coleslaw. Finely chop the green cabbage and place it into a bowl. Whisk the water, vinegar, agave, salt, and red pepper and drizzle them over the cabbage. Give the slaw a good shake and set it aside for about 10 minutes to soak in the flavors. Lightly oil a grill pan and bring it to a high heat. Massage the carrots with a bit of olive oil and sea salt and place them onto the hot grill for about 3 to 5 minutes per side. Don’t be tempted to fidget with them—you want nice dark grill marks. Remove the carrots and place the buns facedown on the grill for 1 minute on each side to give them a golden hue. Remove and pile on the brown mustard, slaw, and carrot dog.
Yields 6 servings