Asian Millet Salad

There’s nothing like a delicious salad for lunch that has you coming back for more. This salad definitely owes a lot to the dressing, which is from Kris Carr’s Crazy Sexy Kitchen, but the rest of the salad was created by me. I have been experimenting with millet, and wound up with a lot of leftovers last night. I decided to base this recipe off my everything salad. This is jacked with protein, from the millet, spinach, beans, edamame beans, sunflower seeds, and sesame seeds.

Ingredients for the salad
1 cup millet, cooked to a rice-like consistency and cooled
1/2 red cabbage, shredded
1/2 cup carrots, shredded
1 cup spinach, shredded
1 cup black beans, rinsed
1/2 cup edamame beans
1/4 cup sunflower seeds
1/4 cup sesame seeds

Ingredients for the dressing
1 tbsp olive oil
2 tbsp sesame oil
1/8 cup tamari or soy sauce
1/4 cup rice vinegar
1/8 cup maple syrup
2 cloves garlic, minced
1/2 tbsp fresh ginger, minced
1/4 jalapeno, diced

After lots of chopping, dicing and shredding, I mixed all the salad ingredients in a large bowl, then in a small bowl whisked the dressing ingredients, then tossed it with the salad. SO GOOD.

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3 thoughts on “Asian Millet Salad

  1. Pingback: Creamy Pasta Salad | goodlookingcooking

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