Save I was standing at the farmers market when a guy in a carrot costume handed me the biggest bunch of carrots I'd ever seen. Instead of laughing it off, I took them home and started peeling ribbons, watching them curl into bright orange spirals. That afternoon I tossed them with leftover grilled chicken and a dressing I threw together from miso and ginger. It turned into this slaw, crunchy and colorful, and I've made it at least a dozen times since.
I brought this to a backyard cookout once, and my friend's kid asked if the carrots were magic because they looked like ribbons. I told her they were, and she ate three servings. Her mom has been texting me for the recipe ever since, and now I make it every time we get together.
Ingredients
- Boneless, skinless chicken breasts: I use about 400 g and marinate them briefly so they stay juicy, not dry.
- Soy sauce: This goes in both the marinade and the dressing, adding that salty umami backbone.
- Sesame oil: A little goes a long way, it makes everything smell toasty and warm.
- Fresh ginger: Grate it right before you use it, the flavor is sharper and more alive.
- Large carrots: Pick firm ones with smooth skin, they peel into the prettiest ribbons.
- Red cabbage: Shred it thin so it stays tender and doesn't overpower the other veggies.
- Red bell pepper: I slice mine as thin as I can for a sweet crunch.
- Scallions: The green and white parts both go in, they add a mild onion bite.
- Fresh cilantro: If you're not a fan, swap in mint or basil.
- Roasted peanuts: Totally optional, but they add a salty crunch I really love.
- Toasted sesame seeds: I toast mine in a dry pan for a minute, it makes them nutty and fragrant.
- White miso paste: This is the creamy, funky heart of the dressing.
- Rice vinegar: It's milder than white vinegar and doesn't fight with the miso.
- Honey or maple syrup: Just enough sweetness to balance the tang.
- Neutral oil: I use grapeseed or canola to let the sesame oil shine.
- Fresh lime juice: Squeeze it right before mixing, bottled juice doesn't have the same brightness.
- Garlic: One small clove, minced fine so it blends into the dressing.
Instructions
- Marinate the chicken:
- Whisk soy sauce, sesame oil, ginger, salt, and pepper in a bowl, then coat the chicken and let it sit for 10 minutes. This quick soak adds flavor without making the chicken mushy.
- Cook the chicken:
- Heat your grill pan or skillet over medium heat and cook the breasts for 5 to 7 minutes per side until they're cooked through and lightly charred. Let them rest for 5 minutes before slicing so the juices don't run out.
- Prepare the vegetables:
- Use a vegetable peeler to shave the carrots into long ribbons, then toss them in a big bowl with cabbage, bell pepper, scallions, and cilantro. The ribbons make the whole salad feel elegant and fun.
- Make the dressing:
- Whisk miso, rice vinegar, soy sauce, honey, ginger, sesame oil, neutral oil, lime juice, and garlic until it's smooth and creamy. Taste it and adjust if you want more tang or sweetness.
- Assemble the slaw:
- Add the sliced chicken to the vegetables, pour the dressing over everything, and toss gently so the ribbons don't break. You want every piece coated but still looking pretty.
- Garnish and serve:
- Sprinkle peanuts and sesame seeds on top and serve right away while everything is still crisp. The longer it sits, the softer the veggies get.
Save One summer evening I made this for myself after a long day, and I ate it on the porch with a cold glass of iced tea. The dressing was tangy, the carrots were crisp, and the sesame seeds stuck to my fingers. It wasn't fancy, but it felt like exactly what I needed.
How to Get Perfect Carrot Ribbons
I used to hack at carrots with a knife until I learned the peeler trick. Run a vegetable peeler down the length of the carrot in long, steady strokes, and you'll get thin, curly ribbons every time. Stop when you hit the core, it's too woody to peel nicely. If your peeler is dull, the ribbons will tear, so keep it sharp or use a Y-peeler instead.
Making It Your Own
I've swapped the chicken for grilled tofu, added edamame for extra protein, and thrown in sliced cucumbers when I had them. Once I ran out of cilantro and used mint instead, and it was just as good. This recipe is forgiving, so use what you have and what sounds good to you.
Serving and Storing
This slaw is best served fresh, but if you have leftovers, store the chicken and veggies separate from the dressing. They'll keep in the fridge for a day or two, and you can toss them together right before eating. The carrots soften a bit, but they're still tasty. I like to pack it for lunch with the dressing in a small jar on the side.
- Pair it with chilled jasmine tea or a crisp Sauvignon Blanc.
- Double the dressing and keep extra in a jar for salads all week.
- If you're meal prepping, prep the veggies and dressing separately and assemble fresh.
Save Every time I make this, I think about that guy in the carrot suit and how a silly moment turned into one of my favorite salads. It's bright, crunchy, and always makes me smile.