Carrot Ribbon Chicken Slaw (Print Version)

Crunchy carrot ribbons and tender chicken mingle with crisp veggies and a zingy ginger-miso dressing.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 - 1/2 cup fresh cilantro leaves
11 - 1/4 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 (e.g., canola or grapeseed)
20 - 1 tbsp fresh lime juice
21 - 1 small garlic clove, minced

# How to Make It:

01 - In a small bowl, combine soy sauce, sesame oil, grated ginger, salt, and pepper. 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 for 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 shave carrots into ribbons. In a large bowl, combine carrot ribbons, shredded cabbage, sliced bell pepper, scallions, and cilantro leaves.
04 - Whisk together white 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 the sliced chicken to the vegetable mixture. Pour dressing over and gently toss to combine all components evenly.
06 - Sprinkle roasted peanuts and toasted sesame seeds over the salad. Serve immediately.

# Additional Tips::

01 -
  • It's genuinely fast—thirty-five minutes from empty kitchen to plated dinner, and most of that is the chicken resting.
  • The dressing hits that sweet spot between creamy and zingy that makes you want to eat the bowl.
  • Packed with enough protein and crunch to feel substantial without leaving you in a food coma.
02 -
  • Don't skip resting the chicken—five minutes makes the difference between it being dry and it being juicy, and you're already waiting for it to cool anyway.
  • Whisk that dressing until it actually looks creamy; if it looks thin and broken, you haven't whisked it enough.
  • Make the dressing first if you can—it keeps while everything else comes together, and there's no panic about cold components.
03 -
  • Cook the chicken breasts to exactly the same thickness—pound them gently if one's thicker than the other, so they cook evenly and nothing dries out.
  • Taste the dressing before you add it to the salad; this is your moment to adjust salt, heat, or brightness without second-guessing yourself later.
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