Carrot Ribbon Chicken Slaw (Printable Version)

Tender chicken and fresh carrot ribbons combine with crisp veggies and zingy ginger-miso dressing.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 (such as canola or grapeseed)
20 - 1 tablespoon fresh lime juice
21 - 1 small garlic clove, minced

# How to Make It:

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 create carrot ribbons. Place ribbons in a large bowl with shredded cabbage, sliced bell pepper, scallions, and cilantro.
04 - Whisk 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, drizzle the dressing over the top, and toss gently to combine all ingredients.
06 - Sprinkle chopped roasted peanuts and toasted sesame seeds over the salad. Serve immediately.

# Expert Advice:

01 -
  • It packs serious crunch without feeling heavy or limp after ten minutes on the counter.
  • The ginger-miso dressing tastes like a secret weapon you want to pour over everything.
  • You can prep the vegetables ahead and toss it all together right before serving.
  • It works as a light dinner or a potluck showstopper that actually tastes as good as it looks.
02 -
  • Don't skip resting the chicken after cooking or it will lose all its juices the moment you slice into it.
  • Shave the carrots into ribbons instead of grating them, the texture is completely different and way more fun to eat.
  • Whisk the dressing until it's truly smooth, any miso lumps will make it feel grainy instead of luxurious.
03 -
  • Chill your serving bowl in the fridge for ten minutes before tossing the salad, it keeps everything crisp longer.
  • Make a double batch of the dressing and keep it in a jar for up to a week, it's incredible on grain bowls and roasted vegetables too.
  • If your carrots are thick, peel off the outer layer first, then start making ribbons so they're all tender and sweet.
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