Peanut Hoisin Roasted Carrot Salad

A summer roll inspired roasted carrot salad loaded with shredded cabbage and Brussels sprouts. All tossed together with a creamy peanut hoisin sauce and crispy chickpeas.

This baked salad is very much inspired by Vietnamese spring rolls. The main difference is that this is a version I plan to eat regularly now that we are heading into cooler temps for the season.

This is a combination of lots of shredded and thinly sliced veggies like cabbage and carrots, all roasted until nice and caramelized. And instead of dipping it all in a hoisin flavored peanut sauce, that sauce is now our dressing.

Why You’ll Love This Peanut Hoisin Roasted Carrot Salad

• A good way to prep your veggies and get your fiber in for the week. Roast your veggies and beans all at once, store, and reheat as you like through the week. Currently, my favorite thing to serve over rice.
• Easy to customize and simplify. You can make this recipe as hard or simple as you like. I love to cook. I also find chopping therapeutic, but I understand if you don’t. I’ve listed some shortcuts below to help with that because generally, there are always solutions if you look for them.
• A play on textures. You get a layer of tender caramelized cooked veggies, the crunchy bits of chickpeas, and the creamy dressing. All combined, it makes for the best bite.

Key Ingredients and Substitutions

• Chickpeas: I prefer chickpeas or lentils for roasting. White beans can work, but I find they don’t get as crispy.
• Carrots: If you don’t want to cut them yourself, grab a bag of carrot slices from your produce section. And while removing the carrots defeats the title of this recipe, sweet potatoes or squash can be a good alternative.
• Cruciferous Greens: I used a mix of red cabbage (or use green cabbage) and Brussels sprouts. Feel free to use only cabbage or all Brussels sprouts. And as a little time saving hack, you can find either version already pre-shredded at the store.
• Squash (OPTIONAL): This was a last minute addition that was not here during testing, but decided to add because I had it in my fridge. I loved it, but don’t feel you need to do the extra work if you don’t want to.
• Herbs: I used cilantro, but chives or parsley work great too.
• Scallions: I like to alternate this with some fried shallots/onions. Use which ever you prefer!
• Peanut Butter: For those with a peanut allergy, try using Chinese sesame paste, almond butter, cashew butter, or even sunflower seed butter.
• Peanuts: Swap for a different nut like roasted cashews, pepitas, sunflower seeds, or toasted sesame seeds.
• Hoisin Sauce: If you haven’t had it before, I would say it reminds me of BBQ sauce, but without the smokiness. It is thick and sweet, with a touch of umami. If you are gluten-free, they do make a gluten-free version of this sauce!
• Lime: Fresh is preferred as the lime zest helps amplify the flavor of the sauce. To pick a good quality lime, look for the ones that have smooth and thin skin.
• Five spice: You may also see it in stores labeled as Chinese five spice. This is a blend of spices that usually includes star anise, cinnamon, cardamom, and fennel seeds. I like the Burlap & Barrel version. If you prefer not to use, you can instead use a combination of coriander, cinnamon, and fennel seeds.

How to Make This Peanut Hoisin Roasted Carrot Salad

Bake the chickpeas and carrots at the same time: Place the chickpeas to one baking sheet and smash them with a fork to rough them up. Roast for 15 mins. Top with oil, thyme, five spice, and a generous pinch of salt. Toss to evenly coat, then roast for another 10-15 mins. Allow to cool completely. Add the carrots to the 2nd tray. Sprinkle with 1/2 tsp five spice, 1 tbsp of oil, and a pinch of salt. Toss to coat then set the carrots cut side down on the baking tray. Roast for 20-25 mins.

Bake the Brussels sprouts and anything else afterwards: Add the shredded Brussels sprouts and cabbage to the 3rd tray. Top with the remaining 1/2 tsp of five spice, ginger, thyme, a generous pinch of salt, and some oil. Toss to coat, then spread into a single layer on the tray. Roast for 12-15 mins.

Only if roasting the squash: Scatter the sliced squash on another tray and drizzle with oil and a pinch of salt. Spread the out in a single layer then bake for 15 mins.

While everything is roasting, make the dressing: To a blender cup add the peanut butter, hoisin sauce, garlic, lime, sesame oil, and white pepper. Blend until completely smooth. To make it pourable, add 2 tbsp of cold water and blend again until creamy.

Assemble and serve: Transfer the roasted carrots and squash to the tray of Brussels sprouts (you can also transfer everything to a large bowl if easier). Top with the cilantro, scallions, peanuts, and 1/3 of the hoisin peanut sauce. Toss everything to combine. To serve, divide the salad between bowls, top with a portion of the chickpeas, and drizzle more dressing as desired.

Expert Tips

• Make sure your veggies have enough space to roast. Don’t overcrowd your baking sheet. You want your veggies to have direct contact with the pan and to have space between each piece so they end up caramelizing instead of steaming on top of each other.
• Why are my chickpeas not crisping up? It’s likely due to excess moisture from the chickpeas. Dry them really well with a kitchen towel then dry roast before adding oil halfway through. Let them cool completely before properly storing, which will help keep them more crisp.
• Consider these time saving suggestions. Use a mandoline for fast veggie shredding or buy those veggies pre-shredded or chopped (I’m a big fan of bagged pre-shredded cabbage/Brussels sprouts and bagged sliced carrots ). You can also find a variety of basic peanut sauces that can work for this salad if you don’t want to make a sauce yourself. And don’t forget to check your snack aisle for crispy chickpeas to save some extra steps.
• Adjust the consistency of your dressing. When first blending, the dressing will be on the thicker side. To thin it out, I like to use cold water or if you have leftover coconut milk, feel free to use that for an even richer sauce (similar to what is sometimes used to make the peanut dipping sauce for Vietnamese summer rolls).

Can a roasted salad be meal prepped?

Yes! It’s one of my favorite things to prep ahead of the week. Combine all the veggies without the dressing, then store the salad and dressing in separate airtight containers and keep in the fridge for up to 4 days. The chickpeas can be stored in a jar or container with a loose fitting lid on the counter at room temperature for 5 days. If the chickpeas feel like they are getting stale, just place them on a baking tray and reheat in a preheated oven or toaster oven at 350F for 5-8 minutes. When ready to eat, feel free to combine together.

Make It Balanced

I love how hearty the salad is on it’s own, but I have some serving suggestions that will make it even more nourishing and satisfying.

• Pair with something starchy like rice or a more protein rich grain like quinoa or farro
• Add some more protein by serving alongside crispy tofu or your favorite veggie sausage
• Stuff leftovers in a high-fiber or high-protein wrap when you need a lunch that will keep you full and satisfied

Watch Me Make This Recipe

Recipe videos provide a general idea for recipe preparation. Please read the full recipe instructions and notes for the most accurate recipe results.

More Nourishing Baked Salads to Try

• Orange Chipotle Honeynut Cabbage Salad
• Jammy Fig Balsamic Shredded Brussels Sprout Salad
• Caramelized Lemon Shredded Squash and Kale Salad
• Shredded Cauliflower and Squash Salad with Apple Butter Tahini Dressing
• Roasted Cabbage Slaw with Sweet Sesame Onions

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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