Carrot Ribbon Chicken Slaw (Printable Version)

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

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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 red cabbage, finely shredded
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 (canola or grapeseed)
20 - 1 tbsp fresh lime juice
21 - 1 small garlic clove, minced

# How To Make It:

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

# Expert Tips:

01 -
  • The carrot ribbons have this satisfying crunch that makes every bite feel fun and textured.
  • The ginger-miso dressing is tangy, a little sweet, and completely addictive.
  • It's colorful enough to impress but simple enough to make on a weeknight.
  • You can prep everything ahead and toss it together right before serving.
02 -
  • Don't overdress the slaw, add half the dressing first and toss, then add more if needed.
  • If you make the ribbons too thin, they'll wilt fast, aim for medium thickness.
  • Let the chicken rest after cooking or it'll dry out when you slice it.
  • Toast your sesame seeds in a dry pan for 2 minutes, it makes them taste so much better.
03 -
  • Chill your serving bowl in the fridge for 10 minutes before assembling, it keeps everything crisp.
  • Use a microplane to grate the ginger, it breaks down finer and blends into the dressing seamlessly.
  • If the miso is too thick to whisk, thin it with a teaspoon of warm water first.
  • Double the dressing recipe and keep extra in the fridge, it's incredible on grain bowls and roasted vegetables.
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