Carrot Ribbon Chicken Slaw (Printable)

Crunchy chicken and carrot slaw with fresh veggies and a tangy ginger-miso dressing.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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 finely shredded red cabbage
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

# Directions:

01 - Combine soy sauce, sesame oil, ginger, salt, and pepper in a small bowl. Coat chicken breasts thoroughly and let stand for 10 minutes.
02 - Heat grill pan or skillet over medium heat. Cook chicken 5 to 7 minutes per side until fully cooked. Remove and rest for 5 minutes before slicing thinly.
03 - Use a vegetable peeler to shave carrots into ribbons. In a large bowl, combine carrot ribbons, shredded cabbage, bell pepper, scallions, and cilantro leaves.
04 - In a small bowl, whisk together miso paste, rice vinegar, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, lime juice, and minced garlic until smooth.
05 - Add sliced chicken to vegetable mixture. Drizzle dressing over and toss gently to combine evenly.
06 - Sprinkle with roasted peanuts and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 35 minutes but tastes like you fussed all morning.
  • The ginger-miso dressing is so good you'll find yourself making it for everything else you cook.
  • It's the kind of bright, crunchy salad that actually satisfies you instead of leaving you hungry an hour later.
02 -
  • Don't skip letting the chicken rest after cooking; those five minutes make the difference between dry sliced chicken and juicy, tender pieces.
  • Whisk your miso paste until it completely disappears into the dressing, or you'll get bitter paste pockets that surprise you with every bite.
  • Dress the salad right before serving or the cabbage will start to soften and lose that essential crunch.
03 -
  • Make the dressing the night before and store it in a jar; the flavors meld beautifully and you're ahead of schedule the next day.
  • If your carrots are particularly thick or woody, shave them even thinner so they soften more in the dressing and feel luxurious rather than like you're chewing through vegetables.
  • Toast your sesame seeds in a dry pan for thirty seconds before using them; the difference between cold and toasted is like the difference between okay and unforgettable.
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