Description
Carrot Ribbon Chicken Slaw is a vibrant and fresh salad combining tender grilled chicken breasts with crisp carrot ribbons, red cabbage, and colorful bell peppers. Tossed in a savory-sweet miso sesame dressing and garnished with crunchy peanuts and toasted sesame seeds, this dish offers a delightful balance of textures and flavors perfect for a healthy lunch or light dinner.
Ingredients
Scale
Chicken Marinade and Meat
- 2 boneless, skinless chicken breasts (14 oz)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger
- Salt and black pepper, to taste
Vegetables
- 4 large carrots, peeled into ribbons
- 2 cups finely shredded red cabbage
- 1 red bell pepper, thinly sliced
- 3 scallions, thinly sliced
- ½ cup fresh cilantro leaves
Dressing
- 2 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp freshly grated ginger
- 2 tsp toasted sesame oil
- 3 tbsp neutral oil (canola or grapeseed)
- 1 tbsp fresh lime juice
- 1 small garlic clove, minced
Garnish
- ¼ cup roasted peanuts, roughly chopped (optional)
- 1 tbsp toasted sesame seeds
Instructions
- Marinate chicken breasts: In a small bowl, mix 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp freshly grated ginger, salt, and black pepper. Coat the chicken breasts thoroughly with this marinade and let them stand for 10 minutes to absorb flavors.
- Cook chicken: Heat a grill pan or skillet over medium heat. Place the marinated chicken breasts and cook for 5 to 7 minutes on each side, or until fully cooked through and internal temperature reaches 165°F (74°C). Remove the chicken and let it rest for 5 minutes before slicing thinly.
- Prepare vegetables: Using a vegetable peeler, shave the carrots into thin ribbons. In a large bowl, combine carrot ribbons, finely shredded red cabbage, thinly sliced red bell pepper, scallions, and fresh cilantro leaves.
- Whisk dressing: In a small bowl, whisk together white miso paste, rice vinegar, soy sauce, honey or maple syrup, freshly grated ginger, toasted sesame oil, neutral oil, fresh lime juice, and minced garlic until smooth and well combined.
- Assemble salad: Add the sliced chicken to the vegetable mixture. Drizzle the dressing evenly over the salad and toss gently to combine all ingredients thoroughly.
- Garnish and serve: Sprinkle the salad with roughly chopped roasted peanuts and toasted sesame seeds for added texture and flavor. Serve immediately to enjoy the dish at its freshest.
Notes
- For a vegetarian version, omit the chicken and add firm tofu or chickpeas.
- You can substitute honey with maple syrup to make it vegan-friendly.
- If you prefer a spicier salad, add a dash of chili flakes or a sliced fresh chili to the dressing.
- To save time, you can prepare the dressing ahead of time and store it refrigerated for up to 2 days.
- Make sure to rest the chicken after cooking to keep it juicy and tender.
