Carrot Ribbon Chicken Slaw (Print Version)

Crunchy chicken with carrot ribbons and crisp veggies, dressed in tangy ginger-miso.

# Ingredient List:

→ Chicken

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

→ Vegetables

06 - 4 large carrots, peeled into ribbons
07 - 2 cups finely shredded red cabbage
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 tablespoon toasted sesame seeds

→ Ginger-Miso Dressing

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

# Recipe Steps:

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 for 5 to 7 minutes per side until fully cooked. Remove and rest for 5 minutes, then slice thinly.
03 - Use a vegetable peeler to create carrot ribbons. In a large bowl, combine carrot ribbons, shredded cabbage, bell pepper, scallions, and cilantro.
04 - Whisk together white miso paste, rice vinegar, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, lime juice, and minced garlic until smooth and creamy.
05 - Add sliced chicken to the vegetable mixture. Pour dressing over and toss gently to combine.
06 - Sprinkle roasted peanuts and toasted sesame seeds over the salad. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes and actually tastes like you spent hours on it.
  • The ginger-miso dressing is addictive enough that you'll start drizzling it on other things.
  • It's the kind of salad that feels fancy enough for guests but easy enough for a Wednesday dinner.
02 -
  • Don't skip resting the chicken; it's the difference between meat that's tender and meat that's tough and stringy.
  • Whisk the dressing thoroughly so the miso dissolves completely; lumps of paste will distract from everything else you've done.
03 -
  • If your miso paste seems stubborn during whisking, warm the rice vinegar slightly before mixing—the heat helps everything come together faster.
  • A vegetable peeler makes thin, delicate carrot ribbons that feel almost luxurious, but you can also use a mandoline if you're careful with your fingers.
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