Carrot Ribbon Chicken Slaw (Printable Copy)

A vibrant salad featuring tender chicken, carrot ribbons, crisp veggies, and ginger-miso dressing.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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 - ½ cup fresh cilantro leaves
11 - ¼ 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

# How to Make:

01 - In a small bowl, combine soy sauce, sesame oil, grated ginger, salt, and black pepper. Coat chicken breasts thoroughly and let marinate for 10 minutes.
02 - Heat a grill pan or skillet over medium heat. Cook the chicken breasts for 5 to 7 minutes on each side until fully cooked. Remove from heat, rest for 5 minutes, then slice thinly.
03 - Using a vegetable peeler, shave carrots into ribbons. Combine carrot ribbons, shredded cabbage, sliced bell pepper, scallions, and cilantro leaves in a large bowl.
04 - Whisk white miso paste, rice vinegar, soy sauce, honey (or maple syrup), 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 the dressing over and toss gently to combine thoroughly.
06 - Sprinkle with roasted peanuts and toasted sesame seeds. Serve immediately to preserve freshness and texture.

# Expert Advice:

01 -
  • The carrot ribbons stay crisp and catch every drop of that tangy dressing.
  • It comes together in half an hour but tastes like you spent all day on it.
  • The ginger-miso dressing is so good you'll want to put it on everything.
  • It works as a light dinner or a potluck showstopper that actually gets finished.
02 -
  • Don't skip resting the chicken, slicing it too soon makes it dry and sad.
  • Peel the carrots into ribbons over a bowl to catch every piece, they're the star of the show.
  • Whisk the dressing until it's completely smooth, lumpy miso doesn't coat evenly.
  • Toss the salad right before serving, dressed veggies wilt fast.
03 -
  • Toast your sesame seeds in a dry skillet for one minute, they'll smell nutty and taste twice as good.
  • Use tamari instead of soy sauce to make it gluten-free without losing any flavor.
  • If the dressing feels too thick, whisk in a teaspoon of water until it's pourable.
  • Chill your serving bowl in the fridge for 10 minutes before assembling, it keeps everything crisp longer.
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