Meatless Mondays: Millet Spring Roll Salad
Special Diets, Recipes on on January 21 2013 by Cassidy Stockton

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
  • 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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