Carrot Ribbon Chicken Slaw (Printer View)

Tender chicken and fresh carrot ribbons combine with crisp veggies and a ginger-miso dressing.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 (e.g., canola or grapeseed)
20 - 1 tablespoon fresh lime juice
21 - 1 small garlic clove, minced

# Method:

01 - Combine soy sauce, sesame oil, ginger, salt, and black pepper in a small bowl. Add chicken breasts, turning to ensure even coating. Allow to marinate for 10 minutes.
02 - Heat a grill pan or skillet over medium heat. Cook chicken breasts for 5 to 7 minutes on each side until thoroughly cooked. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - Using a vegetable peeler, 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 sliced chicken to the vegetable mixture. Pour the dressing over and toss gently to combine all ingredients evenly.
06 - Sprinkle with roasted peanuts and toasted sesame seeds just before serving. Serve immediately for optimal freshness.

# Expert Advice:

01 -
  • It actually tastes better when you don't overcomplicate it—just tender chicken, fresh ribbons, and a dressing that does all the talking.
  • Ready in under 35 minutes, which means you can make it on a weeknight without feeling like you're constantly cooking.
02 -
  • Don't marinate the chicken for more than fifteen minutes or the soy sauce will make it tough—timing matters here more than you'd think.
  • If you make the dressing ahead, give it a good whisk again before serving because the oil and miso can separate slightly as they sit.
03 -
  • The secret to keeping everything crunchy is timing—make the dressing ahead if you want, but don't dress the vegetables until just before serving.
  • If your miso paste is cold or stiff, let it sit at room temperature for a few minutes before whisking it into the dressing, and you'll have an easier time getting it smooth.
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