Pin it Last spring, I was rifling through my crisper drawer and found a bag of carrots that had been shoved to the back. Instead of tossing them into a soup, I grabbed my vegetable peeler and started making ribbons, just to see what would happen. The carrots curled into these delicate, glossy strips that looked almost too pretty to eat. I tossed them with some leftover grilled chicken and whatever I had on hand, and suddenly I had a salad that felt bright and alive. That accidental dish became this recipe.
I made this for a friend who was convinced she did not like cabbage. She picked at it skeptically at first, then went back for seconds without saying a word. By the end of the night, she asked me to text her the recipe. I think it was the way the sesame and ginger cut through the crunch, making everything taste clean and a little addictive. Now she makes it for her own dinners and always sends me a photo.
Ingredients
- Boneless, skinless chicken breasts: I use these because they cook quickly and soak up the marinade, but thighs work too if you want something juicier.
- Soy sauce: This shows up twice, once for the chicken and once in the dressing, so make sure you have enough or it will throw off the salt balance.
- Sesame oil: A little goes a long way, and toasting it briefly in the pan before adding other ingredients deepens the flavor.
- Fresh ginger: Grate it right before you use it because the flavor fades fast once it hits the air.
- Large carrots: Look for thick, firm ones because they peel into better ribbons and do not snap as easily.
- Red cabbage: Slice it as thin as you can so it does not overpower the other textures.
- Red bell pepper: I like the sweetness it adds, and the color makes everything look more cheerful on the plate.
- Scallions: Use both the white and green parts for a mild onion bite that does not linger.
- Fresh cilantro leaves: If you are one of those people who thinks cilantro tastes like soap, swap it for fresh mint or basil.
- Roasted peanuts: These are optional, but they add a toasty crunch that I always miss when I skip them.
- White miso paste: It is salty and a little funky in the best way, and it makes the dressing creamy without any dairy.
- Rice vinegar: This is gentler than white vinegar and keeps the dressing from tasting too sharp.
- Honey or maple syrup: Just enough sweetness to balance the salt and tang without making it sugary.
- Lime juice: Freshly squeezed is worth it because bottled lime juice tastes flat and bitter.
- Neutral oil: I use grapeseed because it does not compete with the sesame oil, but canola works fine.
Instructions
- Marinate the chicken:
- Mix the soy sauce, sesame oil, ginger, salt, and pepper in a small bowl, then add the chicken and turn it a few times so every part gets coated. Let it sit for 10 minutes while you prep everything else.
- Cook the chicken:
- Heat your grill pan or skillet over medium heat and lay the chicken breasts flat. Cook them for 5 to 7 minutes on each side until they are golden and firm to the touch, then let them rest for 5 minutes before slicing.
- Prepare the vegetables:
- While the chicken cooks, peel the carrots into long ribbons and drop them into a large bowl. Add the shredded cabbage, sliced bell pepper, scallions, and cilantro.
- Make the dressing:
- Whisk together the miso, rice vinegar, soy sauce, honey, ginger, sesame oil, neutral oil, lime juice, and garlic until it looks smooth and slightly creamy. Taste it and adjust if you want more tang or sweetness.
- Assemble the slaw:
- Slice the rested chicken into thin strips and add it to the bowl of vegetables. Pour the dressing over everything and toss gently with your hands or tongs until it is all coated.
- Garnish and serve:
- Sprinkle the peanuts and sesame seeds on top right before serving. Serve it immediately while everything is still crisp and bright.
Pin it One summer evening, I brought this to a potluck and set it down next to a tray of pasta salad and some store-bought dips. I did not think much of it until I noticed people kept coming back to the bowl, scraping the sides for the last bits of dressing-soaked carrot. Someone asked if it was from a restaurant, and I just laughed because it felt like such a simple thing. But that is when I realized how much a dish can surprise people when it tastes fresh and feels a little different from the usual.
How to Make It Your Own
If you want to swap the chicken for something plant-based, grilled tofu or tempeh works really well because they soak up the marinade just like the chicken does. I have also tried it with shredded rotisserie chicken when I am in a rush, and it still tastes great. You can add sliced cucumber or a handful of edamame if you want more crunch and a bit more protein. Sometimes I throw in a few thin slices of jalapeño if I am in the mood for heat, and it cuts through the sweetness in a way that wakes everything up.
What to Serve It With
This salad is filling enough to be a main dish, but it also works as a side if you are grilling something else. I like pairing it with a crisp Sauvignon Blanc or chilled jasmine tea because both have a lightness that does not compete with the ginger and sesame. If you are serving it for lunch, it goes well with a side of steamed rice or some crusty bread to soak up the extra dressing. It is one of those dishes that fits into almost any meal without feeling out of place.
Storage and Leftovers
You can store the dressed salad in the fridge for up to a day, and honestly, it tastes even better after the flavors have had time to meld. If you know you will have leftovers, keep the dressing separate and only toss what you plan to eat right away. The vegetables will stay crisper that way, and you can refresh it with a squeeze of lime or a sprinkle of sesame seeds before serving again.
- Store any extra dressing in a small jar in the fridge for up to a week and use it on grain bowls or roasted vegetables.
- If the carrot ribbons start to soften, a quick rinse under cold water and a spin in a salad spinner will perk them back up.
- Leftover chicken can be eaten cold straight from the fridge or warmed gently in a pan with a tiny bit of sesame oil.
Pin it This salad has a way of making ordinary weeknights feel a little more special, and it reminds me that good food does not have to be complicated. I hope it becomes one of those recipes you turn to when you want something bright, satisfying, and just a little bit fun.
Recipe FAQs
- → How do I prepare the carrot ribbons?
Use a vegetable peeler to carefully shave peeled carrots into thin, delicate ribbons for a light texture and visual appeal.
- → Can I substitute the chicken with a vegetarian option?
Yes, grilled tofu or tempeh work well as protein alternatives while maintaining the dish's balance and texture.
- → What gives the dressing its unique flavor?
The ginger-miso dressing combines white miso paste, rice vinegar, soy sauce, honey, freshly grated ginger, and sesame oils for a tangy and savory profile.
- → How should I cook the chicken for best results?
Grill or sear chicken breasts over medium heat for 5–7 minutes per side until fully cooked, then let rest before slicing thinly.
- → What toppings enhance the salad’s texture?
Roasted peanuts and toasted sesame seeds add crunch and nutty depth, complementing the fresh vegetables and dressing.