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
Prep Time: 15 minutes + 60 minute rest
Cook Time: 20 minutes
Yield: 10 servings as a side dish
- 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
- 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
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.
Meanwhile, combine the dressing ingredients and mix well. Set aside.
Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn. Add dressing and toss well.
Chill at least 1 hour or overnight.
Add the green onions and herbs and mix well. Garnish with sesame seeds. Serve chilled or at room temperature.