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
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.
