Carrot Ribbon Chicken Slaw (Printable)

Crunchy salad with carrot ribbons, tender chicken, crisp veggies, and a bright ginger-miso dressing.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approx. 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 finely shredded red cabbage
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

# Directions:

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

# Expert Advice:

01 -
  • The carrot ribbons add a whimsical texture that makes every forkful feel special and fun.
  • The ginger-miso dressing is tangy, a little sweet, and keeps you coming back for one more bite.
  • It comes together in about half an hour, perfect for busy weeknights or lazy weekend lunches.
  • You can swap the chicken for tofu or just pile on more veggies and it still shines.
02 -
  • Let the chicken rest after cooking or it will lose all its juices when you slice it, leaving you with dry pieces.
  • Use a vegetable peeler with a sharp blade for the carrot ribbons, dull peelers make thick, awkward strips that dont toss well.
  • Whisk the dressing until its completely smooth, lumps of miso hide in the corners and ruin the silky texture.
  • Toss the salad gently so the ribbons dont break, rough handling turns the slaw into mush.
03 -
  • Toast your sesame seeds in a dry pan for a minute until fragrant, it makes a huge difference in flavor.
  • Grate the ginger on a fine grater so it melts into the dressing instead of sitting in fibrous clumps.
  • Taste the dressing before you toss and adjust the honey or lime juice, your palate is the best guide.
  • Use a mandoline for the cabbage and bell pepper if you have one, the thin, even slices make the slaw look restaurant-quality.
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