Carrot Ribbon Chicken Slaw (Printable version)

Fresh chicken with carrot ribbons, crisp veggies, and a vibrant ginger-miso dressing in a crunchy salad.

# Ingredient list:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp freshly grated ginger
05 - Salt and black pepper to taste

→ Vegetables

06 - 4 large carrots, peeled into ribbons
07 - 2 cups red cabbage, finely shredded
08 - 1 red bell pepper, thinly sliced
09 - 3 scallions, thinly sliced
10 - 1/2 cup fresh cilantro leaves
11 - 1/4 cup roasted peanuts, roughly chopped (optional)
12 - 1 tbsp toasted sesame seeds

→ Ginger-Miso Dressing

13 - 2 tbsp white miso paste
14 - 2 tbsp rice vinegar
15 - 1 tbsp soy sauce
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp freshly grated ginger
18 - 2 tsp toasted sesame oil
19 - 3 tbsp neutral oil (canola or grapeseed)
20 - 1 tbsp fresh lime juice
21 - 1 small garlic clove, minced

# Step-by-step guide:

01 - Combine soy sauce, sesame oil, grated ginger, salt, and pepper in a small bowl. Add chicken breasts and turn to coat evenly. Let marinate for 10 minutes.
02 - Heat a grill pan or skillet over medium heat. Cook chicken breasts 5 to 7 minutes per side until fully cooked. Remove and let rest for 5 minutes, then slice thinly.
03 - Use a vegetable peeler to shave carrots into ribbons. In a large bowl, combine carrot ribbons with shredded cabbage, sliced bell pepper, scallions, and cilantro leaves.
04 - Whisk white miso paste, rice vinegar, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, lime juice, and minced garlic in a small bowl until smooth and creamy.
05 - Add sliced chicken to the vegetable mixture. Pour dressing over the salad and gently toss to combine all ingredients evenly.
06 - Sprinkle with roasted peanuts and toasted sesame seeds. Serve immediately for optimal freshness and crunch.

# Expert tips:

01 -
  • It comes together in under 40 minutes, most of which is hands-off marinating and cooking time.
  • The ginger-miso dressing is tangy, creamy, and just sweet enough to balance the crisp vegetables.
  • You can swap the chicken for tofu or tempeh and it still tastes like a complete meal.
  • Every bite has texture, crunch, color, and flavor without feeling heavy or overdressed.
02 -
  • Don't skip resting the chicken after cooking, slicing it too soon makes it dry and tough.
  • Taste the dressing before you pour it on the salad so you can adjust the balance of sweet, salty, and tangy.
  • If you're making this ahead, keep the dressing separate and toss everything together right before serving to keep the vegetables crisp.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for about a minute, they'll smell nutty and taste infinitely better than straight from the jar.
  • If you don't have a microplane for the ginger, mince it as finely as possible so it blends smoothly into the dressing without fibrous chunks.
  • Use your hands to toss the salad gently, it helps coat every ribbon and leaf without bruising the vegetables or breaking the carrot strips.
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