Carrot Ribbon Chicken Slaw (Printable)

A vibrant salad with tender chicken, fresh carrot ribbons, crunchy veggies, and a flavorful ginger-miso dressing.

# Ingredient List:

→ Chicken

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

# Steps:

01 - Combine soy sauce, sesame oil, grated ginger, salt, and pepper in a small bowl. Add chicken breasts, turning to coat evenly. Let marinate for 10 minutes.
02 - Heat a grill pan or skillet over medium heat. Cook chicken breasts for 5 to 7 minutes on each side until fully cooked. Remove and rest for 5 minutes, then slice thinly.
03 - Use a vegetable peeler to shave carrots into ribbons. In a large bowl, combine carrot ribbons, shredded cabbage, sliced bell pepper, scallions, and cilantro.
04 - Whisk together miso paste, rice vinegar, soy sauce, honey, grated ginger, toasted sesame oil, neutral oil, lime juice, and minced garlic until smooth and creamy.
05 - Add sliced chicken to the vegetable mixture. Pour dressing over the salad and toss gently to combine.
06 - Sprinkle with roasted peanuts and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 35 minutes, which means weeknight dinner without the guilt of ordering delivery.
  • The vegetables stay crisp and bright because you're not cooking them into oblivion—they get tossed raw with warm chicken.
  • One dressing works as both a flavor bomb and a way to make everything feel elegant without any fuss.
02 -
  • Don't skip the chicken resting period—those 5 minutes make the difference between meat that stays juicy and meat that shreds into sad fibers.
  • The miso paste needs whisking time to fully dissolve into the dressing, otherwise you'll get gritty pockets of concentrated funk instead of a smooth sauce.
  • Make the dressing before you cook the chicken so it's ready to go when everything else is; cold salad components + warm chicken + dressing = perfectly balanced temperature.
03 -
  • Pound your chicken to even thickness before marinating so it cooks uniformly and doesn't dry out on the thin edges while the thick parts are still cold.
  • Toast your own sesame seeds in a dry pan if you can—the difference between pre-toasted and fresh-toasted is the difference between flat and alive.
  • Make extra dressing and keep it in a jar in the fridge; it works on grain bowls, roasted vegetables, and even as a marinade for tofu the next day.
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