Carrot Ribbon Chicken Slaw (Printable)

Tender chicken and fresh carrot ribbons combine with crisp veggies and a zingy ginger-miso dressing in a vibrant Asian-inspired salad.

# What You’ll Need:

→ 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 - ½ cup fresh cilantro leaves
11 - ¼ 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

# How To Make:

01 - Combine soy sauce, sesame oil, grated ginger, salt, and pepper in a small bowl. Coat chicken breasts evenly with the marinade and let rest for 10 minutes.
02 - Heat a grill pan or skillet over medium heat. Cook the chicken breasts 5 to 7 minutes per side until fully cooked. Remove from heat and allow to rest for 5 minutes before thinly slicing.
03 - Using a vegetable peeler, shave carrots into ribbons. In a large bowl, combine the carrot ribbons, shredded cabbage, sliced red 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.
05 - Add the sliced chicken to the vegetable mixture. Pour the dressing over the salad and toss gently until evenly combined.
06 - Sprinkle the top with roasted peanuts and toasted sesame seeds. Serve immediately to preserve freshness and texture.

# Top Suggestions:

01 -
  • The carrot ribbons give you that satisfying crunch without feeling heavy or boring.
  • The ginger-miso dressing is the kind of sauce you will want to put on everything, even plain rice.
  • It comes together in about half an hour, so you can actually make it on a weeknight without stress.
  • Leftovers taste even better the next day after everything has soaked up the dressing.
02 -
  • Do not skip resting the chicken after cooking or it will lose all its juices when you slice it.
  • If you add the dressing too early, the cabbage will wilt and the salad will turn soggy, so wait until right before serving.
  • Grate the ginger with a fine grater or microplane so you do not end up with stringy bits in the dressing.
03 -
  • Use a Y-shaped vegetable peeler instead of a straight one because it gives you longer, more even ribbons.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, and the nutty aroma will be twice as strong.
  • If the miso dressing feels too thick, add a teaspoon of water at a time until it reaches a pourable consistency.
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