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Asian Toasted Millet Salad

Millet is a quick-cooking gluten-free grain that stars in this Asian-inspired vegan salad recipe. Juicy mango, crunchy water chestnuts, toasted millet, and Asian flavors make for a tasty vegan side dish or light vegan meal.
Millet is a quick-cooking gluten-free grain that stars in this Asian-inspired vegan salad recipe. Juicy mango, crunchy water chestnuts, toasted millet, and Asian flavors make for a tasty vegan side dish or light vegan meal.

Asian Toasted Millet Salad

Serves 4

Ingredients:

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  • 1/3 cup olive oil, divided
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  • 1 cup millet
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  • 2 cups water
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  • 1 mango, peeled, pitted, diced
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  • 1 red bell pepper, seeded, diced
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  • 1 (8-ounce) can sliced water chestnuts, drained
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  • 5 green onions, chopped (white and green parts)
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  • 1/2 cup finely chopped fresh cilantro
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  • 2 tablespoons rice vinegar
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  • Juice and finely grated zest of half an orange
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  • 2 teaspoons toasted sesame oil
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  • Salt and freshly ground black pepper to taste
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  • Handful of cashews

Directions:

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  1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
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  3. Add millet and cook, stirring often, until millet is lightly toasted.
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  5. Remove saucepan from heat and carefully add water. Place saucepan on the burner and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes.
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  7. In a large bowl, combine millet, mango, bell pepper, water chestnuts, green onions, and cilantro.
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  9. In a small bowl, whisk together vinegar, orange juice and zest, and sesame oil. Whisk in remaining olive oil.
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  11. Pour dressing over millet mixture, tossing to coat. Season with salt and pepper.
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  13. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
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  15. Garnish salad with cashews and serve.

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