Ingredients

• 8 medium carrots, peeled, trimmed
• 2 tablespoons pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon adobo sauce from can of chipotle chiles in adobo
• 1/2 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup mayonnaise, divided
• 1/4 cup fresh lime juice, divided
• 1/2 small red onion
• 1/2 small head of savoy cabbage (about 10 ounces), thinly sliced (about 6 cups)
• 1 (15-ounce) can white beans, drained
• 1/3 cup coarsely chopped cilantro, plus 3 tablespoons whole leaves
• Vegetable oil (for grill)
• 4 hot dog buns
• 2 tablespoons Corn Nuts

Instructions

1. Combine carrots, maple syrup, soy sauce, adobo sauce, and 1 cup water in a deep, large saucepan. Cover and cook over medium-high heat 10 minutes. Uncover, reduce heat to medium-low, and continue to cook, shaking pan occasionally, until liquid is completely reduced and carrots are coated in glaze, 2–3 minutes more.
2. Meanwhile, whisk honey, salt, pepper, 1/2 cup mayonnaise, and 3 Tbsp. lime juice in a large bowl until smooth. Thinly slice half of onion to yield about 1/4 cup. Add onion, cabbage, beans, and 1/3 cup cilantro to bowl and stir to combine.
3. Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Grill carrots, turning once, until browned and slightly charred, about 2 minutes on each side. Transfer carrots to a plate. Toast buns until golden brown, about 30 seconds. Transfer buns to plate.
4. Finely chop remaining half of onion to yield 3 Tbsp. Mix remaining 1/4 cup mayonnaise and 1 Tbsp. lime juice in a small bowl until smooth.
5. Nestle 2 carrots into buns with large ends on opposite sides. Drizzle with mayonnaise mixture, then top with finely chopped onion, Corn Nuts, and 3 Tbsp. cilantro leaves. Serve with coleslaw alongside.
6. Carrots and slaw can be made 3 days ahead. Store separately in airtight containers and chill.