Save There's something about the playful energy of a carrot that makes you want to do something unexpected with it. One afternoon, I was watching someone slice vegetables with this infectious enthusiasm, and it struck me that carrots didn't have to be the supporting actor—they could be the star, delicate and ribboned, catching the light on a plate. That's when this slaw came together, a dish that feels as much about texture and mood as it does about flavor. The ginger-miso dressing arrived naturally after, something that just made sense when everything else was bright and crunchy.
I made this for a friend who'd been eating the same rotation of salads for weeks, and watching their face light up when they tasted that dressing was the real win. They kept asking what was in it, genuinely surprised that miso could do something so elegant. That's the moment I knew this recipe needed to stick around.
Ingredients
- Boneless, skinless chicken breasts (2, about 400 g): Keep them relatively uniform in thickness so they cook evenly; if one side is much thicker, gently pound it down with the heel of your hand.
- Soy sauce: Use tamari if you need gluten-free; the flavor carries everything else forward.
- Sesame oil: Just a tablespoon goes a long way—it's potent and toasty, not something to pour generously.
- Freshly grated ginger: This is non-negotiable; ground ginger is a different animal entirely.
- Carrots (4 large): Choose ones that are roughly the same diameter so your ribbons come out consistent; peel them first, then use a vegetable peeler to create long, thin strips.
- Red cabbage (2 cups, finely shredded): The color stays vibrant and it has a natural sweetness that balances the umami dressing.
- Red bell pepper (1, thinly sliced): Sweet peppers add brightness without any heat.
- Scallions (3, thinly sliced): Use both white and green parts; they add a gentle allium bite that ties everything together.
- Fresh cilantro (1/2 cup leaves): If cilantro tastes like soap to you, swap in fresh mint or just skip it entirely.
- Roasted peanuts (1/4 cup, roughly chopped): Optional but they add a grounding nuttiness; if you skip them, bump up the sesame seeds.
- Toasted sesame seeds (1 tbsp): Buy them already toasted if you can; it saves a step and guarantees they're fragrant.
- White miso paste (2 tbsp): The white variety is milder and slightly sweet, which is what makes this dressing work.
- Rice vinegar (2 tbsp): Its gentle acidity won't overpower the miso.
- Honey or maple syrup (1 tbsp): Just enough to round out the flavors without making it dessert-like.
- Toasted sesame oil (2 tsp): This is the finishing oil, not for cooking; it has an intense, nutty presence.
- Neutral oil (3 tbsp): This dilutes the sesame oil so the dressing coats everything evenly.
- Fresh lime juice (1 tbsp): Squeeze it fresh; bottled loses something essential.
- Garlic clove (1 small, minced): Half a clove would work too if you want the suggestion of garlic rather than a bold statement.
Instructions
- Season and marinate the chicken:
- Combine soy sauce, sesame oil, ginger, salt, and pepper in a small bowl, then coat the chicken breasts thoroughly. The 10 minutes of marinating is short but mighty—you're not looking for deep penetration, just a flavorful surface.
- Cook the chicken until golden and cooked through:
- Heat your grill pan or skillet over medium heat and listen for that first sizzle when the chicken hits the surface. Cook 5–7 minutes per side, depending on thickness; it's done when a knife slips through without resistance.
- Let it rest and slice:
- This 5-minute rest is where the magic happens—it lets the juices redistribute, so your slices stay tender instead of drying out the moment you cut them.
- Turn carrots into ribbons while chicken cooks:
- Use steady, gentle strokes with your vegetable peeler, moving away from your body; the carrots should look almost delicate. Toss them into a large bowl with cabbage, pepper, scallions, and cilantro.
- Whisk the dressing until it's creamy and smooth:
- Start by whisking the miso with the vinegar and a splash of the neutral oil so it breaks down evenly; then add the rest. You want something that clings to the vegetables, not a watery puddle.
- Combine everything gently:
- Add the sliced chicken to the bowl and pour the dressing over it, then toss with a light hand so the ribbon-thin carrots stay intact.
- Finish and serve immediately:
- Scatter peanuts and sesame seeds over the top; the salad tastes best while the carrots are still crisp and the dressing is pooling at the bottom.
Save This salad was meant to be shared, eaten outside, passed between plates while someone tells a story. It's one of those dishes that reminds you why fresh vegetables are worth the effort.
The Magic of Miso in Dressings
Miso is one of those ingredients that sneaks up on you. It adds this deep, savory note without tasting like salt, and it brings a subtle sweetness that balances acid beautifully. I learned this by accident one evening when I had miso paste in the fridge and nothing else seemed right for a vinaigrette. Now I reach for it all the time, even in unexpected places. The ginger amplifies that umami quality, making the dressing taste like it's been simmering for hours when it's really just minutes old.
Why Carrot Ribbons Change Everything
Shredded carrots are fine, but ribbons transform the whole eating experience. They're tender enough to take on the dressing without crumbling, and they catch the light when you plate them. There's also something about the motion of peeling them—it's meditative, slowing you down. I notice I enjoy the meal more when I've actually taken time to prepare it this way instead of just grating everything in 10 seconds.
Building Flavor in Thirty-Five Minutes
This entire dish comes together faster than you'd expect for something that tastes this intentional. The speed comes from keeping things simple and letting each component do one job really well. The chicken is seasoned but not fussy, the vegetables are fresh and undressed until the last moment, and the dressing does all the heavy lifting. It's efficient without feeling rushed.
- Make the dressing first so it's ready the moment you finish cooking; it tastes better when it's had even a few minutes to sit.
- If you're feeding more than four people, double the chicken and vegetables but keep the dressing the same—you can always add more if needed.
- This keeps for a day in the fridge if you store the dressing separately, though it's really best the day it's made.
Save There's something deeply satisfying about a salad that feels like a complete meal. This one does that without apology or heaviness. Serve it while everything's still cold and the dressing is pooling at the bottom, and you've got something special.
Recipe FAQ
- → How should I prepare the carrot ribbons?
Use a vegetable peeler to gently shave peeled carrots into thin ribbons. This technique creates tender, visually appealing strips that blend well with the other ingredients.
- → Can I substitute chicken with other proteins?
Yes, grilled tofu or tempeh work well as alternatives, providing a similar texture and absorb the ginger-miso dressing flavors beautifully.
- → What is the best way to achieve tender chicken?
Marinate the chicken in soy sauce, sesame oil, and ginger for at least 10 minutes, then cook over medium heat until juices run clear to ensure tenderness and flavor.
- → How can I add extra crunch to the dish?
In addition to carrot ribbons and vegetables, topping the dish with roasted peanuts and toasted sesame seeds provides a satisfying crunch.
- → Is the ginger-miso dressing easy to make ahead?
Yes, whisk all dressing ingredients until smooth and store in the refrigerator. Bring to room temperature before tossing with the salad for best flavor.