DIRECTIONS

1. In a bowl, mix together the mayo, sour cream, lime juice, salt and pepper to taste. Set aside.
2. Cut the cabbage in quarters, remove the core and slice thin, place in a bowl. Chop the cilantro, slice the green onions on a bias, and slice the jalapeno or serrano into thin disc. The mandolin would work best for this. Place in the same bowl as cabbage, set aside.
3. After washing and peeling your carrots, cut them down to the same size as your hot dog buns.
4. Blanch carrots in salted water until al dente, 6-8 minutes.
5. When carrots reach al dente, place directly on a grill that has been sprayed with cooking spray. You are looking for nice grill marks, 3-4 minutes.
6. When removed from grill, brush the carrots with your choice of BBQ sauce.
7. At this point, you want to mix your coleslaw dressing into your cabbage mix. This allows your slaw to keep a crunchy texture.
8. Toast your hotdog buns, and then assemble your carrot hotdogs. For extra flavor, use a squeeze bottle to apply more of the BBQ sauce before you place the slaw on top.