Millet Spring Roll Salad

Millet Spring Roll Salad

In the mood for spring rolls but forgot the wrappers? No worries! You can still enjoy the light and fresh Asian flavors & get a great fiber boost with this tangy twist. Whole Grain! 60% Vit C 45% Vit A. Gluten Free, High Fiber, Lactose Free, Vegan.
Servings
10 servings
Prep time
1 hour 15 minutes
Cook time
20 minutes
Passive time
n/a

Ingredients

Dressing
  • 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)
Salad
  • 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.

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