Carrot Ribbon Chicken Slaw

I sliced my first carrot ribbon completely by accident, peeling too aggressively over the sink. Instead of tossing it, I dropped it into my salad bowl and realized it had this beautiful curl and snap that regular shredded carrot never gave me. That mistake turned into this whole dish, a slaw that feels more like a celebration than a side, bright and crunchy and impossible to stop eating. Now I peel carrots with intention, watching them spiral into the bowl like little edible ribbons. It's become my go-to whenever I want something that tastes alive.

I made this for a friend who swore she didn't like salads, and she went back for seconds before I even sat down. She kept asking what made it so good, and I think it's the way the miso clings to the vegetables without feeling heavy. We ate it straight from the bowl on her back porch, and she told me it tasted like summer even though it was October. That's when I knew this recipe had something special.

Ingredients

• Boneless, skinless chicken breasts: These cook fast and slice beautifully, but don't skip the marinade or they'll turn out bland and dry.
• Soy sauce: Adds salty depth to both the chicken and the dressing, use tamari if you need it gluten-free.
• Sesame oil: A little goes a long way, it brings that nutty warmth that makes everything taste richer.
• Fresh ginger: Grate it finely so it melts into the marinade and dressing without leaving fibrous bits.
• Carrots: Use large, firm ones so the ribbons hold their shape and don't snap when you peel them.
• Red cabbage: Slice it as thin as you can, it adds color and a slight bitterness that balances the sweetness.
• Red bell pepper: Crisp and sweet, it brightens up every forkful.
• Scallions: The green parts add a mild onion flavor without overpowering the slaw.
• Cilantro: Fresh and herby, but swap in mint or basil if cilantro isn't your thing.
• Roasted peanuts: Optional but highly recommended for crunch and a little richness.
• Toasted sesame seeds: Tiny but mighty, they add nuttiness and visual appeal.
• White miso paste: The base of the dressing, creamy and umami-packed, don't skip it.
• Rice vinegar: Tangy and mild, it keeps the dressing bright without being harsh.
• Honey or maple syrup: Just enough sweetness to round out the miso and ginger.
• Lime juice: A squeeze at the end wakes up all the flavors.
• Garlic: One small clove is enough, too much and it takes over.
• Neutral oil: Helps the dressing emulsify and coat everything evenly.

Instructions

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Marinate the chicken:

Mix soy sauce, sesame oil, ginger, salt, and pepper in a small bowl, then coat the chicken and let it sit for 10 minutes. This step is quick but makes a noticeable difference in flavor.

Cook the chicken:

Heat your pan over medium heat and cook the chicken for 5 to 7 minutes per side until it's golden and cooked through. Let it rest before slicing so the juices don't run out.

Prepare the vegetables:

While the chicken cooks, peel your carrots into ribbons and toss them into a big bowl with cabbage, bell pepper, scallions, and cilantro. The ribbons should be thin but not so delicate they tear.

Make the dressing:

Whisk together miso, vinegar, soy sauce, honey, ginger, sesame oil, neutral oil, lime juice, and garlic until it's smooth and creamy. Taste it and adjust if you want more tang or sweetness.

Assemble the slaw:

Add the sliced chicken to the bowl and pour the dressing over everything, tossing gently so the ribbons don't bruise. The dressing should coat every piece without pooling at the bottom.

Garnish and serve:

Sprinkle peanuts and sesame seeds on top and serve right away. This slaw is best when it's fresh and the vegetables still have their snap.

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One night I doubled the recipe for a potluck and watched people come back to the bowl over and over, scraping up the last bits of dressing with their forks. Someone asked if I was a chef, and I laughed because I'd made the whole thing in under 40 minutes. It's funny how a dish this simple can make people feel like you worked all day. That's the magic of fresh ingredients and a dressing that does all the talking.

How to Get Perfect Carrot Ribbons

Use a sharp vegetable peeler and apply even pressure as you run it down the length of the carrot. Start from the fat end and work your way down, rotating the carrot as you go so you get ribbons from all sides. If the carrot gets too thin and starts to bend, stop and save the core for stock or snacking. The ribbons should look delicate but feel sturdy enough to toss without tearing.

Make It Your Own

Swap the chicken for grilled tofu, tempeh, or even shrimp if you want a different protein. Add cucumber, edamame, or snap peas for extra crunch and color. If you like heat, stir a pinch of red pepper flakes or a drizzle of chili oil into the dressing. This recipe is forgiving, it bends to whatever you have in the fridge.

Serving and Storage Tips

This slaw is best eaten fresh, but you can prep the components separately and toss them together just before serving. Store the chicken, vegetables, and dressing in separate containers in the fridge for up to 2 days. Once dressed, the slaw will start to soften after an hour, so only dress what you plan to eat right away.

• Pack it for lunch in a mason jar with dressing on the bottom and vegetables on top.
• Serve it alongside steamed rice or in a wrap for a portable meal.
• Pair it with chilled jasmine tea or a crisp white wine.

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Every time I make this, I'm reminded that good food doesn't have to be complicated, it just has to make you want another bite. This slaw does that every single time.

Recipe FAQs

→ How should I prepare the carrot ribbons?

Use a vegetable peeler to shave the carrots into thin ribbons which provide a light, crisp texture that blends well with the other vegetables.

→ What is the best way to cook the chicken for this dish?

Marinate the chicken in soy sauce, sesame oil, and grated ginger, then grill or pan-sear it until cooked through and juicy before slicing thinly.

→ Can I substitute the chicken with plant-based options?

Grilled tofu or tempeh can be used as alternatives to maintain protein and complement the fresh vegetables and dressing.

→ What flavors are key in the dressing?

The ginger-miso dressing balances umami from miso and soy sauce with brightness from lime juice and subtle sweetness from honey or maple syrup.

→ How do the roasted peanuts and sesame seeds enhance the dish?

They add a crunchy texture and nutty flavor that contrasts nicely with the tender chicken and crisp vegetables.