Pin It One Sunday afternoon, I was craving something bright and crunchy but didn't want to spend an hour in the kitchen. I grabbed a vegetable peeler and started shaving carrots into long, delicate ribbons, and the idea for this salad just clicked. The ginger-miso dressing came together in minutes, and when I tossed everything with warm sliced chicken, it felt like I'd made something special without even trying. Now it's my go-to when I want color, flavor, and a little bit of joy on a plate.
I made this for a small dinner with friends who were tired of the usual grilled chicken routine. When I brought out the bowl piled high with ribbons and greens, someone said it looked too pretty to eat. We dug in anyway, and the conversation turned into everyone asking for the dressing recipe. It's the kind of dish that sparks that kind of moment.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and stay tender when marinated, plus they slice beautifully after a short rest.
- Soy sauce: Adds umami to both the marinade and the dressing, but swap for tamari if you need it gluten-free.
- Sesame oil: A little goes a long way, bringing that toasted, nutty warmth that ties the whole dish together.
- Freshly grated ginger: Sharp and aromatic, it wakes up the marinade and the dressing with a gentle heat.
- Large carrots: Peeled into ribbons, they become the star of the slaw with their sweet crunch and vibrant color.
- Red cabbage: Shredded finely, it adds texture and a gorgeous purple contrast that makes the bowl come alive.
- Red bell pepper: Thinly sliced for sweetness and a satisfying snap in every forkful.
- Scallions: Sliced thin, they bring a mild onion bite that doesn't overpower the other flavors.
- Fresh cilantro leaves: Bright and herbaceous, they add a fresh lift that balances the richness of the dressing.
- Roasted peanuts: Optional but highly recommended for a salty crunch that makes the salad feel complete.
- Toasted sesame seeds: A simple garnish that adds visual appeal and a subtle nutty finish.
- White miso paste: The creamy, salty backbone of the dressing that gives it depth and complexity.
- Rice vinegar: Mild and slightly sweet, it brightens the dressing without sharpness.
- Honey or maple syrup: Just enough sweetness to balance the salty miso and tangy vinegar.
- Toasted sesame oil: Used again in the dressing for that signature nutty aroma.
- Neutral oil: Canola or grapeseed works perfectly to smooth out the dressing and help it coat every ribbon.
- Fresh lime juice: A squeeze of citrus at the end makes everything taste brighter and more alive.
- Garlic clove: Minced finely, it adds a subtle bite that deepens the dressing without taking over.
Instructions
- Marinate the chicken:
- Whisk together soy sauce, sesame oil, ginger, salt, and pepper in a small bowl, then coat the chicken breasts and let them sit for 10 minutes. This short marinade infuses the meat with flavor and keeps it juicy during cooking.
- Cook the chicken:
- Heat a grill pan or skillet over medium heat and cook the chicken for 5 to 7 minutes per side until golden and cooked through. Let it rest for 5 minutes before slicing so the juices stay inside instead of running onto your cutting board.
- Prepare the vegetables:
- While the chicken rests, use a vegetable peeler to shave the carrots into long ribbons, then toss them in a large bowl with cabbage, bell pepper, scallions, and cilantro. The ribbons make the salad feel light and elegant without any extra effort.
- Make the dressing:
- In a small bowl, whisk together miso, rice vinegar, soy sauce, honey, ginger, sesame oil, neutral oil, lime juice, and garlic until smooth and creamy. Taste and adjust if you want more tang, sweetness, or salt.
- Assemble the slaw:
- Add the sliced chicken to the bowl of vegetables, pour the dressing over everything, and toss gently to combine. Make sure every ribbon and slice gets coated without crushing the delicate vegetables.
- Garnish and serve:
- Sprinkle with roasted peanuts and toasted sesame seeds just before serving. This keeps the toppings crunchy and adds a final layer of texture and flavor.
Pin It The first time I served this, my sister said it reminded her of the kind of salad you'd get at a tiny lunch spot that only locals know about. She meant it as a compliment, and I took it as one. It's the kind of dish that feels special enough to share but easy enough to make on a random Tuesday when you just want something good.
Making It Your Own
If you're vegetarian or just want to skip the chicken, grilled tofu or tempeh work beautifully and soak up the dressing like a dream. You can also add sliced cucumber or a handful of edamame for extra crunch and protein. I've even made this with leftover rotisserie chicken when I was too tired to cook, and it was just as satisfying.
Serving Suggestions
This salad shines on its own as a light main dish, but it also pairs well with steamed jasmine rice or a side of miso soup if you want something more filling. For drinks, I love serving it with a crisp Sauvignon Blanc or chilled jasmine tea. The bright, clean flavors of the slaw match perfectly with something refreshing and not too heavy.
Storage and Leftovers
Store the chicken, vegetables, and dressing separately in airtight containers in the fridge for up to 2 days. When you're ready to eat, toss everything together fresh so the vegetables stay crisp and vibrant. The dressing keeps well for up to a week and works just as nicely on grain bowls or roasted vegetables.
- If the dressing thickens in the fridge, whisk in a teaspoon of water to loosen it up.
- Leftover chicken can be eaten cold straight from the container for a quick protein snack.
- Don't add peanuts or sesame seeds until just before serving to keep them crunchy.
Pin It This salad has a way of making even the simplest weeknight feel a little more intentional. I hope it brings the same kind of brightness to your table that it's brought to mine.
Recipe FAQs
- → How do I prepare the carrot ribbons?
Use a vegetable peeler to shave peeled carrots into thin ribbons for a delicate texture and visual appeal.
- → What is the best way to cook the chicken?
Grill or pan-sear boneless, skinless chicken breasts over medium heat until fully cooked and slice thinly for optimal tenderness.
- → Can I substitute the chicken with a plant-based protein?
Yes, grilled tofu or tempeh can be used as alternatives to maintain protein content and texture.
- → How do I make the ginger-miso dressing?
Whisk together white miso paste, rice vinegar, soy sauce, honey, grated ginger, sesame oil, neutral oil, lime juice, and minced garlic until smooth.
- → Are peanuts necessary for the dish?
Peanuts add a crunchy texture and nutty flavor but can be omitted or replaced depending on dietary needs.
- → What are some good beverage pairings?
Crisp white wines like Sauvignon Blanc or chilled jasmine tea complement the vibrant flavors well.