Preheat oven to 350 degrees.
Whisk vinegar, sugar, kosher salt, & sambal in a bowl until dissolved.
Pour pickle over sliced onions in a mason jar. If needed, use a ramekin or other small item to press onions into pickling liquid so they’re fully submerged.
Let pickles sit 1 hour.
Over medium heat cook heat soy sauce, maple syrup & lime juice to make the umami glaze. Bring to a boil & then reduce by half. Should drip off the back of a spoon. Pull from heat & cool.
Whip coconut cream until fluffy & light
Toss peanuts in splash of vegetable oil, paprika, salt. Roast until golden, about 12 minutes.
Raise oven to 400. Toss carrots in vegetable oil. Roast on a sheet pan for 40 minutes or until tender.
To serve, spread light layer of coconut cream over bottom of a serving plate. Toss the roasted carrots in the soy sauce umami glaze. Top with roasted peanuts, cilantro, & sambal onions.
NOTE : this dish has a lot of elements. All of them batch well but you can drop one or two & still have a delicious dish.