millet spring roll salad

(1 rating)
Recipe by
Rebecca Rogers
Rochester, MN

Recipe courtesy of Bob's Red Mill. Really looking forward to this one.

(1 rating)
yield 10 servings as a side dish
prep time 1 Hr 15 Min
cook time 20 Min
method No-Cook or Other

Ingredients For millet spring roll salad

  • DRESSING
  • 1/4 c
    rice wine vinegar
  • 1/4 c
    lime juice
  • 2 Tbsp
    toasted sesame oil
  • 2 tsp
    sriracha chili sauce
  • 2 tsp
    soy sauce
  • 1/4 c
    brown sugar
  • 2 clove
    garlic, minced
  • SALAD
  • 1 c
    hulled millet
  • 4 c
    water
  • 1 tsp
    sea salt
  • 1 md
    carrot, shredded
  • 1 1/2 c
    green or napa cabbage, shredded
  • 1 md
    red bell pepper, thinly sliced
  • 15 oz
    baby corn, ½ inch pieces
  • 3
    green onions, chopped
  • 1/2 c
    cilantro, chopped
  • 1/3 c
    basil, chopped
  • 1/3 c
    mint, chopped
  • 2 Tbsp
    sesame seeds

How To Make millet spring roll salad

  • 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.
  • 4
    Add dressing and toss well. Chill at least 1 hour or overnight.
  • 5
    Add the green onions and herbs and mix well.
  • 6
    Garnish with sesame seeds.
  • 7
    Serve chilled or at room temperature.
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