Ingredients

• 1/4 cup Rice Wine Vinegar
• 1/4 cup Lime Juice
• 2 Tbsp Toasted Sesame Oil
• 2 tsp Sriracha Chili Sauce
• 2 tsp Gluten Free Soy Sauce
• 1/4 cup Brown Sugar
• 2 Garlic cloves, minced
• 1 Tbsp Thai Fish Sauce (optional)

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

Instructions

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.
2. Meanwhile, combine the dressing ingredients and mix well. Set aside.
3. 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.
4. Add the green onions and herbs and mix well. Garnish with sesame seeds. Serve chilled or at room temperature.
   
   
   
   Makes 10 servings as a side dish.