Ginger-Miso Grilled Chicken Slaw


Coleslaw gets a little flavor twist from a delicious ginger-miso paste, which is used to both coat the chicken as well as dress the salad. The slaw has great texture from snow peas, cabbage, and carrots, and grilled chicken. Store-bought shredded coleslaw mix makes this recipe incredibly easy to make.

Grilled Chinese Chicken Salad
Photo: © Tina Rupp
Active Time:
20 mins
Total Time:
30 mins
4 servings


Ginger-Miso Spice Paste

  • 1 tablespoon finely grated fresh ginger

  • 1 tablespoon miso paste

  • 2 garlic cloves, smashed

  • 1 teaspoon Chinese chile-garlic sauce

  • 1 teaspoon light brown sugar

  • 1 teaspoon sesame oil

  • 1 ½ teaspoons fresh lime juice


  • 1 pound skinless, boneless chicken thighs

  • 1/4 cup Ginger-Miso Spice Paste, divided

  • 1/4 cup vegetable oil, divided

  • 1/4 pound snow peas

  • 1 1/2 tablespoons fresh lime juice

  • Kosher salt

  • 2 scallions, cut into thin 1-inch julienne strips

  • 10 ounces (4 cups) shredded coleslaw mix


Make the Paste

  1. Combine all of the ingredients in a bowl and mash to a paste.

Make the Salad

  1. Light a grill. Make 1/4-inch-deep slashes in the chicken thighs. In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil and spread it all over the chicken. Grill the chicken over high heat until cooked through, 7 to 8 minutes. Let cool, then cut the chicken into thin strips.

  2. Meanwhile, bring a small saucepan of salted water to a boil. Add the snow peas and blanch for 1 minute. Drain and rinse under cold water; pat dry. Slice in half lengthwise.

  3. In a large bowl, whisk the remaining 2 tablespoons of paste with the lime juice and the remaining 2 tablespoons of oil. Season with salt to taste. Add the snow peas, scallions, coleslaw mix, and chicken; toss well and serve.

Rub the Ginger-Miso Spice Paste on skirt steak, shrimp, spareribs, chicken and pork before grilling, or stir into broth or noodle soup.

Suggested Pairing

Zesty, limey Riesling.

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