Rainbow Millet Salad
Looking for a yummy way to enjoy millet? Then try this Thai Millet Salad! A rainbow of vegetables-- cabbage, carrots, cilantro, scallions, avocado along with millet and a yummy peanut lime sauce.
Equipment
Ingredients
Millet Salad
- 3/4 cup millet
- 1 1/2 cups vegetable broth
- 4 cups red and green cabbage
- 2 carrots, shredded
- 6 scallions, thinly sliced
- 1 cup chopped fresh cilantro
- 1 serrano pepper, thinly sliced
- 1 avocado, diced
- Chopped roasted peanuts for garnish, optional
Peanut Dressing:
- 1/3 cup peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 lime, juiced
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger, I use this
- Hot water, to thin
Instructions
Toast the millet
- In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown, taking care not to let them burn.
Add the broth
- Slowly add the broth, then bring the mixture to a boil. Then, reduce the heat to low and cover. Cook for 15 minutes, then remove from heat and let stand for another 10 minutes. Fluff with a fork. Let cool slightly.
Prep the veggies
- While the millet is cooking, prep the veggies. Cut all of the veggies, except for the avocado, and place them in a large bowl.
Make the sauce
- Whisk together all of the ingredients for the peanut sauce. Add the slightly cooled millet to the veggies along with the sauce and toss together. Stir in the avocado, if using, and garnish with chopped peanuts, if using, and serve!
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 32gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 829mgPotassium: 518mgFiber: 7gSugar: 5gVitamin A: 3928IUVitamin C: 27mgCalcium: 54mgIron: 2mg