This gochujang potato salad offers a unique twist on the traditional salad. With sweet potatoes, crisp green beans, and a creamy peanut dressing, it’s colorful, flavorful, and satisfying.

Addresses soggy cabbage, uneven roasting, and bland dressing in gochujang potato salad; clarifies timings, adds advance prep options, and guides flavor and texture to finish.

I’ve had my fair share of potato salad mishaps, usually resulting in gloppy or bland versions. Finding the right balance of spice and creaminess is key to making this dish memorable. Plus, that peanut dressing is a must-try, trust me!

What’s great about this recipe is that it comes together in about an hour, including prep and cook time. The sweet potatoes take center stage here, roasting up beautifully with tender textures that pair flawlessly with the crunchy veggies.

If you’re in the mood for another comforting dish, try my Orecchiette with Mushroom Sauce next!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
Other Recipes You’ll Love

Why You Will Love This Recipe

Unique Flavor Fusion – The spicy kick of gochujang paired with creamy peanut butter makes this salad stand out. It’s a delightful blend that will surprise your taste buds with every bite.
Textural Contrast – Roasted sweet potatoes and crunchy green beans create an enjoyable bite. The mix of tender and crisp elements adds interest, making you go for seconds.
Meal Prep Friendly – This dish is easy to prepare ahead of time and can be stored in the fridge for days. You can enjoy the flavors melding together over time, enhancing the overall taste.
Customizable Ingredients – Feel free to swap in your favorite vegetables or proteins. This flexibility ensures everyone can enjoy a version tailored to their preferences, whether it’s adding chickpeas or changing up the greens.

Gochujang Potato Salad with Green Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Charlene
Prep Time: 20 minutes
Cool Time:
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 4-6 1x
Category: Salad
Method: Roasting
Cuisine: Korean-inspired
Diet: Vegan

Print Recipe

Description

Gochujang Peanut Sweet Potato Salad with Green Beans – a vegan roasted salad with a spicy-sweet peanut gochujang dressing.

Instructions

Step 1: Preheat Oven: Preheat your oven to 400 degrees F to ensure it is hot when placing the potatoes inside, allowing for even roasting and enhancing the natural sweetness.
Step 2: Roast Potatoes: Toss the chopped sweet potatoes on a baking sheet with avocado oil, salt, pepper, 11/2 teaspoon garlic powder, and 11/2 teaspoon onion powder. Mix well and bake for about 20 minutes.
Step 3: Prepare Vegetables: While the sweet potatoes are roasting, trim the green beans and dice the red bell pepper. Toss them in a bowl with a drizzle of oil, salt, and pepper, and the remaining garlic powder and onion powder.
Step 4: Combine & Bake: After 20 minutes in the oven, toss the sweet potatoes, then add the seasoned green beans and bell pepper to the baking sheet. Return to the oven and bake for an additional 15-20 minutes, until the sweet potatoes are slightly browned and tender, and the green beans are vibrant and crisp.
Step 5: Blend Dressing: In a blender, combine the peanut butter, lime juice, Gochujang paste, maple syrup, Tamari soy sauce, and 6 tablespoons cold water. Blend until smooth, adjusting with additional water one tablespoon at a time for desired consistency. Taste and adjust seasoning as needed.
Step 6: Assemble Salad: In a large bowl, mix the roasted vegetables with the shredded cabbage, cilantro, and chives, then drizzle with the peanut dressing. Toss to combine and serve immediately, ensuring each bite is packed with flavor and crunch.

Notes

Storage Tips: Store leftover salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the components separate until ready to serve to maintain the crunch of the cabbage.
Expert Tips: If sweet potatoes are not fork-tender after 20 minutes, continue roasting for another 5-10 minutes. If the green beans appear overcooked, reduce the baking time to 10-12 minutes for best texture.
Reheating Instructions: Reheat in the microwave at medium power for 1-2 minutes, or until warmed through.
Serving Suggestions: Serve as a side dish with grilled protein or enjoy as a hearty main dish paired with a light salad.
Recipe Variations: For added protein, consider mixing in chickpeas or edamame. Substitute sweet potatoes with waxy potatoes like red or new potatoes if desired.
Ingredient Notes: Choose fresh, firm green beans for crunch. A high-quality Gochujang enhances flavor; adjust it based on your heat preference. If desired, use vegan mayonnaise for the dressing for a creamy bind. Look for unseasoned rice vinegar for balance.

Nutrition

Serving Size: 4-6 servings
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Potatoes: Choose waxy potatoes like red or new potatoes for a creamy texture. Avoid starchy varieties as they may become mushy when mixed.
Green beans: Fresh, vibrant green beans add a crunch. Look for firm ones without blemishes. Frozen can be a backup if fresh isn’t available.
Gochujang: This Korean chili paste packs a punch! Grab a good-quality gochujang for a robust flavor. Adjust the amount to your heat preference.
Mayonnaise: A rich, creamy mayo is key for binding. I recommend using a mayonnaise with egg for extra creaminess. Vegan mayo works as a substitute.
Rice vinegar: This adds a subtle tang to balance the richness. Choose a good-quality, unseasoned rice vinegar to avoid overwhelming flavors.
Sesame oil: A drizzle of toasted sesame oil adds a nutty depth. A little goes a long way, so start with a small amount and adjust to taste.
Scallions: Fresh scallions bring a mild onion flavor and extra crunch. Look for ones with bright green tops, a sign of freshness.
Sesame seeds: Toasted sesame seeds enhance the nutty flavor. Use them as a garnish at the end for added texture. You can also skip them if you prefer.
Potatoes: Choose waxy potatoes like red or new potatoes for a creamy texture. Avoid starchy varieties as they may become mushy when mixed.
Green beans: Fresh, vibrant green beans add a crunch. Look for firm ones without blemishes. Frozen can be a backup if fresh isn’t available.
Gochujang: This Korean chili paste packs a punch! Grab a good-quality gochujang for a robust flavor. Adjust the amount to your heat preference.
Mayonnaise: A rich, creamy mayo is key for binding. I recommend using a mayonnaise with egg for extra creaminess. Vegan mayo works as a substitute.
Rice vinegar: This adds a subtle tang to balance the richness. Choose a good-quality, unseasoned rice vinegar to avoid overwhelming flavors.
Sesame oil: A drizzle of toasted sesame oil adds a nutty depth. A little goes a long way, so start with a small amount and adjust to taste.
Scallions: Fresh scallions bring a mild onion flavor and extra crunch. Look for ones with bright green tops, a sign of freshness.
Sesame seeds: Toasted sesame seeds enhance the nutty flavor. Use them as a garnish at the end for added texture. You can also skip them if you prefer.

Recipe Tips

If sweet potatoes aren’t tender after baking for 20 minutes, continue roasting for another 5-10 minutes until fork-tender to achieve a creamy texture.
When green beans appear overcooked, reduce baking time to 10-12 minutes, keeping them bright green and crisp while complementing the potatoes nicely.
If the dressing is too thick, gradually add cold water, one tablespoon at a time, blending until you reach desired consistency for optimal coating.
For soggy cabbage, add shredded cabbage last, allowing the other ingredients to cool slightly before mixing to maintain crispness.
If the salad tastes bland, season with additional lime juice, one teaspoon at a time, to enhance the flavor and brighten the dish.

Serving Suggestions

Serve the gochujang potato salad alongside grilled chicken or baked fish for a wholesome dish. A side of steamed broccoli or a crisp cucumber salad also complements the salad well.

Add to a quinoa bowl or use as a filling in gluten-free wraps for a satisfying meal. This salad also works as a topping for grilled vegetable tacos or stuffed bell peppers.

Top with a drizzle of lime vinaigrette or extra gochujang sauce for additional flavor. A sprinkle of toasted sesame seeds or chopped peanuts enhances texture and adds interest.

Recipe variations

You can use regular potatoes instead of sweet potatoes for a different texture in your gochujang potato salad.
Add 1 tablespoon of soy sauce or tamari for a savory flavor boost in the dressing.
Either use fresh green beans or frozen ones, ensuring they’re thawed before roasting.
If serving a larger group, double the recipe to feed 8-12 people, adjusting baking time as necessary.

Save This Recipe!

How to Store?

To keep your gochujang potato salad fresh and delicious, follow these storage tips:

Store the salad in an airtight container at room temperature for up to 2 hours. Avoid leaving it out longer.

Place the salad in an airtight container in the refrigerator for up to 4 days. Always seal tightly to maintain freshness.

Transfer the salad to a freezer-safe container, leaving space for expansion, up to 3 months. Thaw overnight in the refrigerator before serving.

Other Recipes You’ll Love

If you enjoyed this gochujang potato salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!