Save to Pinterest I used to peel carrots into ribbons just to amuse myself while meal prepping on Sunday afternoons. One week I had leftover grilled chicken and a fridge full of half-used vegetables, so I tossed it all together with a miso dressing I'd been tinkering with. The result was so colorful and crunchy that I forgot I was eating leftovers. Now it's my go-to whenever I want something that feels light but satisfying, and it never tastes like I'm trying too hard.
I made this for a potluck once and watched people come back for seconds even though there were fancier dishes on the table. Someone asked if I'd taken a cooking class, and I just laughed because all I did was peel carrots and whisk a few ingredients together. It reminded me that the best food doesn't need to be complicated, it just needs to taste alive.
Ingredients
- Boneless, skinless chicken breasts: I marinate them briefly so they stay juicy and pick up the ginger and sesame flavors without drying out on the pan.
- Soy sauce: Use low-sodium if you're watching salt, and swap for tamari if you need it gluten-free.
- Sesame oil: A little goes a long way, this is what gives the chicken that warm, nutty aroma.
- Fresh ginger: I grate it on a microplane so it blends into the marinade and dressing without leaving fibrous bits.
- Carrots: Peeling them into ribbons turns a humble root vegetable into something elegant and fun to eat.
- Red cabbage: Shred it as thinly as you can, it adds crunch and a pop of purple that makes the bowl look alive.
- Red bell pepper: I slice mine into thin strips for sweetness and color contrast.
- Scallions: Both the white and green parts work here, they add sharpness without overpowering the dressing.
- Fresh cilantro: If you're in the cilantro-tastes-like-soap camp, swap it for fresh mint or basil.
- Roasted peanuts: Optional but highly recommended, they add richness and a satisfying crunch.
- Toasted sesame seeds: I toast mine in a dry pan for a minute until they smell nutty and golden.
- White miso paste: This is the creamy, umami backbone of the dressing, and it keeps for months in the fridge.
- Rice vinegar: It's milder than white vinegar and balances the miso without making the dressing too sharp.
- Honey or maple syrup: Just enough sweetness to round out the tangy and savory flavors.
- Neutral oil: I use grapeseed or canola to let the sesame oil and miso shine without adding extra flavor.
- Fresh lime juice: A squeeze at the end brightens everything up and makes the dressing taste fresher.
- Garlic: One small clove minced finely is all you need for a subtle kick.
Instructions
- Marinate the chicken:
- Whisk together soy sauce, sesame oil, ginger, salt, and pepper in a small bowl, then coat the chicken breasts and let them sit for 10 minutes. This short rest is enough to infuse flavor without changing the texture.
- Cook the chicken:
- Heat a grill pan or skillet over medium heat and cook the chicken for 5 to 7 minutes per side until it's golden and cooked through. Let it rest for 5 minutes before slicing so the juices redistribute instead of running all over your cutting board.
- Prepare the vegetables:
- While the chicken cooks, peel the carrots into long ribbons using a vegetable peeler, then toss them in a large bowl with cabbage, bell pepper, scallions, and cilantro. The ribbons make the salad feel fancy even though it takes no extra effort.
- Make the dressing:
- Whisk together miso, rice vinegar, soy sauce, honey, ginger, sesame oil, neutral oil, lime juice, and garlic until smooth and creamy. Taste it and adjust the sweetness or tang to your liking.
- Assemble the slaw:
- Add the sliced chicken to the bowl of vegetables, pour the dressing over everything, and toss gently to coat. I use my hands for this because it helps distribute the dressing without bruising the ribbons.
- Garnish and serve:
- Sprinkle with roasted peanuts and toasted sesame seeds just before serving. The crunch fades if you add them too early, so wait until the last minute.
Save to Pinterest I brought this to a backyard dinner on a warm evening and everyone ate it straight from the bowl with chopsticks, laughing and reaching over each other for more. It wasn't fancy or fussy, but it felt like the kind of food that brings people together without trying too hard. That's the magic of a good slaw, it's humble, colorful, and always tastes better when shared.
How to Get the Best Carrot Ribbons
Use a sharp vegetable peeler and apply steady pressure as you run it down the length of the carrot. I find it easier to work with thicker carrots because they give you longer, more elegant ribbons. If the carrot gets too thin to peel safely, just stop and save the core for stock or snacking.
Make It Your Own
Swap the chicken for grilled tofu, tempeh, or even shredded rotisserie chicken if you're in a hurry. Add sliced cucumber, edamame, or snap peas for extra crunch and color. If you like heat, stir a teaspoon of sriracha or chili crisp into the dressing before tossing.
Storing and Serving Tips
This salad is best served fresh, but you can prep the components separately and assemble them just before eating. The dressing keeps in the fridge for up to a week and tastes even better the next day once the flavors meld together.
- Store the chicken, vegetables, and dressing in separate containers if making ahead.
- Add the peanuts and sesame seeds right before serving to keep them crunchy.
- Pair it with chilled jasmine tea or a crisp Sauvignon Blanc for a refreshing contrast.
Save to Pinterest This is the kind of recipe that makes you feel like a capable cook even on a chaotic weeknight. It's bright, satisfying, and forgiving, and it never gets old no matter how many times you make it.
Questions & Answers
- → How do I create the carrot ribbons?
Use a vegetable peeler to shave peeled carrots into thin, delicate ribbons that add texture and color to the dish.
- → What’s the best way to cook the chicken for this salad?
Marinate the chicken breasts with soy, sesame oil, and ginger, then grill or pan-sear over medium heat until cooked through and juicy.
- → Can I substitute the chicken with a plant-based protein?
Yes, grilled tofu or tempeh both work well as alternatives, offering similar protein content and texture.
- → How is the ginger-miso dressing prepared?
Whisk together white miso paste, rice vinegar, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, lime juice, and minced garlic until smooth.
- → What garnishes enhance the flavors of the salad?
Roasted peanuts and toasted sesame seeds add crunch and a nutty depth that complements the fresh vegetables and dressing.