Carrot Ribbon Chicken Slaw (Print Version)

Crunchy carrot ribbons and tender chicken combine with crisp veggies and zesty ginger-miso flavors.

# 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 - 1/2 cup fresh cilantro leaves
11 - 1/4 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

# Directions:

01 - Combine soy sauce, sesame oil, grated ginger, salt, and black pepper in a bowl. Add chicken breasts and turn to coat evenly. Let marinate for 10 minutes.
02 - Heat a grill pan or skillet over medium heat. Cook chicken breasts for 5 to 7 minutes per side until fully cooked. Remove from heat and let rest for 5 minutes. Slice thinly.
03 - While chicken cooks, peel carrots into ribbons with a vegetable peeler. In a large bowl, combine carrot ribbons, shredded red cabbage, sliced bell pepper, scallions, and cilantro leaves.
04 - Whisk together white miso paste, rice vinegar, soy sauce, honey or maple syrup, 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 dressing over all ingredients and toss gently to combine.
06 - Sprinkle the slaw with roasted peanuts and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery and tastes like you spent an hour on it.
  • The carrot ribbons give you that fancy restaurant look without any tricky knife work.
  • The ginger-miso dressing is the kind you will start putting on everything else in your fridge.
  • It is bright, crunchy, and filling in a way that does not leave you sluggish afterward.
02 -
  • Do not skip resting the chicken after cooking, it keeps the slices juicy instead of dry and stringy when you cut into them.
  • If you dress the salad more than ten minutes before serving, the cabbage and carrots will start to wilt and lose their snap.
  • Grate the ginger on the smallest holes of your grater or use a microplane, big chunks taste too sharp and do not blend into the dressing.
03 -
  • Use a Y-shaped peeler instead of a straight one, it glides easier and gives you longer, more elegant ribbons.
  • Toast your sesame seeds in a dry pan over medium heat and shake it constantly, they go from perfect to burnt in about ten seconds.
  • If you do not have miso paste, you can use tahini and a pinch of salt, it will not taste the same but it will still be creamy and delicious.
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