Cook the carrots in boiling salted water for approx. 15 mins. until just soft, drain.
Combine the vinegar, soy sauce and pear syrup, season.
Charcoal/gas/electric grill: Grill the carrots and bread over/on a medium heat (approx. 180 °C for approx. 5 mins. all over. Brush the carrots once with a little of the glaze.
Red cabbage salad
Mix the remaining glaze with the mustard, vinegar and oil, season with salt. Add the cabbage, celery and spring onions, mix.
Fill the bread with a little of the red cabbage salad and carrots, top with the fried onions and reserved onion greens. Serve with the remaining salad.