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Recipes, Special Diets on January 21, 2013 by

Meatless Mondays: Millet Spring Roll Salad

I love this recipe because it’s simple, healthy and has all of the flavor of a spring roll without the hassle! Plus, it uses millet, one of my all-time favorite grains. I made this with crispy pan fried tofu (check out Herbivoracious for a great method) and it was plenty for a meal for two with leftovers. I didn’t try this, but crispy wonton strips would be a fun addition to this salad (awesome how-to video here).

Millet Spring Roll Salad

Millet Spring Roll Salad

Prep Time:        15 minutes + 60 minute rest
Cook Time:       20 minutes
Yield:  10 servings as a side dish

Dressing

  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Lime Juice
  • 2 Tbsp Toasted Sesame Oil
  • 2 tsp Sriracha Chili Sauce
  • 2 tsp Soy Sauce
  • 1/4 cup Brown Sugar
  • 2 cloves Garlic, minced

Salad

  • 1 cup Hulled Millet
  • 4 cups Water
  • 1 tsp Sea Salt
  • 1 medium Carrot, shredded
  • 1-1/2 cups Green or Napa Cabbage, shredded
  • 1 medium Red Bell Pepper, thinly sliced
  • 15 oz Baby Corn, ½ inch pieces
  • 3 Green Onions, chopped
  • 1/2 cup Cilantro, chopped
  • 1/3 cup Basil, chopped
  • 1/3 cup Mint, chopped
  • 1 – 2 Tbsp Sesame Seeds

Step 1

Bring water and salt to a boil.  Rinse millet and add to boiling water.  Reduce temperature to medium-low and simmer until grains are soft, about 20 minutes.

Step 2

Meanwhile, combine the dressing ingredients and mix well.  Set aside.

Step 3

Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn.  Add dressing and toss well.

Step 4

Chill at least 1 hour or overnight.

Step 5

Add the green onions and herbs and mix well.  Garnish with sesame seeds.  Serve chilled or at room temperature.

 

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