Save The first time I shaved carrots into ribbons, they twisted in the bowl like bright orange confetti, and I wondered why I'd been chopping them into coins for so long. A friend once told me to think of salads as edible color wheels, and that stuck with me—this one bursts with crimson cabbage, scarlet peppers, and those cheerful carrot spirals. The ginger-miso dressing came from a craving for something tangy but not sharp, creamy but not heavy. I threw it together one afternoon when I had leftover miso paste and a knob of ginger going soft in the fridge. Now it's the dressing I crave on Tuesdays, Saturdays, and any day I want crunch and comfort in the same bowl.
I made this for a summer barbecue once, thinking it would be a side dish, but people kept coming back for seconds and thirds. One guest asked if I'd been to culinary school, which made me laugh because I'd literally learned to peel carrots into ribbons from a cooking video the week before. The colors alone drew people in, but the dressing sealed the deal. Someone even scraped the bowl with a piece of lettuce when they thought no one was looking. That's when I knew this salad had earned a permanent spot in my repertoire.
Ingredients
- Boneless, skinless chicken breasts: They stay tender if you don't overcook them, and a quick marinade with soy and ginger makes them taste like they've been planning this salad all along.
- Carrots: Use a vegetable peeler to create long, twisty ribbons that catch dressing in every fold and add a natural sweetness that balances the tangy miso.
- Red cabbage: Shred it thin so it doesn't overpower the bowl, and enjoy the way it turns the whole dish into a jewel-toned masterpiece.
- Red bell pepper: Slice it as thin as you can for a crisp, slightly sweet crunch that plays well with the savory chicken.
- Scallions: They bring a mild, grassy bite that wakes up every forkful without making you reach for water.
- Fresh cilantro leaves: Some people love it, some people taste soap, but if you're in the first camp, it adds a bright, herbal note that feels essential.
- Roasted peanuts: Optional, but they add a toasty richness and satisfying crunch that makes the salad feel complete.
- Toasted sesame seeds: A small sprinkle goes a long way, adding nutty flavor and a tiny bit of visual elegance.
- White miso paste: The creamy, umami backbone of the dressing that makes everything taste deeper and more interesting.
- Rice vinegar: It brings acidity without harshness, letting the ginger and miso shine through.
- Soy sauce: A salty, savory anchor that ties the marinade and dressing together in a way that feels intentional.
- Honey or maple syrup: Just enough sweetness to balance the tang and round out the flavors without making the dressing cloying.
- Freshly grated ginger: The soul of this recipe, bright and spicy and warm, it makes the whole dish feel alive.
- Toasted sesame oil: A few drops go a long way, adding a nutty, almost smoky depth that you'll notice in the best way.
- Neutral oil: Canola or grapeseed works perfectly to soften the dressing and help it coat every ribbon and leaf.
- Fresh lime juice: A squeeze at the end brightens everything and makes the dressing taste like it was mixed by someone who cares.
- Garlic: One small clove, minced fine, adds a gentle sharpness that you feel more than taste.
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 soak up the flavors for 10 minutes. Even this short rest makes a difference in how juicy and flavorful the meat turns out.
- 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 thinly so the juices stay inside 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 the cabbage, bell pepper, scallions, and cilantro. The colors alone will make you want to eat with your eyes first.
- Make the dressing:
- Whisk together miso, rice vinegar, soy sauce, honey, ginger, sesame oil, neutral oil, lime juice, and garlic until the mixture is smooth and creamy. Taste it and adjust if you want more tang, sweetness, or ginger kick.
- Assemble the slaw:
- Add the sliced chicken to the bowl of vegetables, pour the dressing over everything, and toss gently to combine. Try not to crush the carrot ribbons, they're the stars of the show.
- Garnish and serve:
- Sprinkle roasted peanuts and toasted sesame seeds over the top, then serve immediately while everything is still crisp and vibrant. This salad tastes best when it's just been dressed and hasn't had time to wilt.
Save One evening I brought this to a friend's place for dinner, and her six-year-old, who supposedly hated vegetables, ate two bowls and asked if I could teach his mom to make it. His mom looked at me like I'd performed magic, but really it was just the carrots looking like curly ribbons and the dressing tasting like something worth sneaking spoonfuls of. Food that makes kids ask for more greens feels like a small, quiet victory. That night reminded me that cooking isn't just about feeding people, it's about giving them a reason to lean in and take another bite.
How to Store and Reheat
Store the chicken and vegetables separately from the dressing in airtight containers in the fridge for up to two days. When you're ready to eat, toss everything together with the dressing so the vegetables stay crisp and don't get soggy. This salad doesn't reheat well because the greens wilt and the carrots lose their snap, so it's best enjoyed fresh and cold. If you have lefover chicken, you can warm it gently in a skillet and serve it over freshly dressed vegetables.
Swaps and Variations
Swap the chicken for grilled tofu, tempeh, or even shrimp if you want to change the protein without losing the spirit of the dish. Add cucumber ribbons, edamame, or snap peas for extra crunch and color. If you can't find miso paste, try tahini with a splash of soy sauce for a different but still creamy dressing. You can also swap cilantro for fresh mint or basil if you're in the cilantro-tastes-like-soap camp. Sometimes I add a handful of shredded kale or spinach to bulk it up without changing the vibe.
Serving Suggestions
This salad shines as a light main dish on warm nights when you want something filling but not heavy. Pair it with a crisp Sauvignon Blanc, chilled jasmine tea, or sparkling water with lime. It also works beautifully as a side for grilled fish, rice bowls, or summer barbecues. If you want to make it heartier, serve it over a bed of soba noodles or jasmine rice.
- Serve it in a wide, shallow bowl so the colors show off properly.
- Add a wedge of lime on the side for an extra burst of brightness.
- Let guests add their own peanuts and sesame seeds if anyone has nut allergies.
Save This salad has become my answer to the question, what should I bring, because it travels well, looks stunning, and tastes like you put in way more effort than you did. Every time I make it, I remember that cooking doesn't have to be complicated to feel special.
Recipe FAQs
- → How do I make perfect carrot ribbons?
Use a vegetable peeler to shave large carrots into thin, delicate ribbons that add a crunchy texture and vibrant color.
- → What is the best way to cook the chicken?
Marinate the chicken breasts in soy, sesame oil, and ginger, then grill or pan-sear over medium heat for 5–7 minutes per side until cooked through.
- → Can I substitute peanuts in the garnish?
Yes, you can replace roasted peanuts with toasted almonds or sunflower seeds for a different crunch and flavor profile.
- → What ingredients create the ginger-miso dressing?
The dressing combines white miso paste, rice vinegar, soy sauce, honey or maple syrup, freshly grated ginger, toasted sesame oil, neutral oil, lime juice, and minced garlic for a balanced tangy and savory flavor.
- → How can I make this dish vegetarian?
Replace the chicken with grilled tofu or tempeh and keep the rest of the fresh veggies and dressing to maintain protein and flavor.
- → What pairs well as a beverage with this dish?
A crisp Sauvignon Blanc or chilled jasmine tea complements the fresh and tangy flavors perfectly.