The struggle is real. Finding a healthy but filling salad that requires little prep time is quite a task. And if you’re also looking for a dressing that is not loaded in calories, you’ve got your work cut out for you. Keep things simple by making this Asian Millet Salad with a tangy Chili-Lime Dressing. Millet, a good source of protein and fiber, will keep you feeling good and satisfied. Feel free to add your favorite protein or any additional veggies. This recipe is best when chilled overnight so the flavors can blend together. Be sure to add the green onions and herbs just before serving.
Asian Millet Salad with Chili-Lime Dressing
Serves 10 as a side dish, or 2 plus leftovers as a main course
1 cup hulled millet
1–½ cups green or Napa cabbage, shredded
½ cup cilantro, chopped
1/3 cup mint, chopped
1/3 cup basil, chopped
3 green onions, chopped
1 medium carrot, shredded
1 medium red bell pepper, sliced
15 oz. baby corn, ½-inch pieces
1 – 2 tsp. sesame seeds
1 tsp. sea salt
4 cups water
¼ cup brown sugar
2 cloves garlic, minced
¼ cup lime juice
¼ cup rice wine vinegar
2 Tbsp. toasted sesame oil
2 tsp. soy sauce
2 tsp. Sriracha chili sauce
- Begin by cooking the millet. In a saucepan, bring water to a boil. Rinse millet and add it to the pot, along with sea salt. Reduce to a simmer and cook for 20 minutes, or until grains are soft.
- While the millet cooks, prepare the dressing. Combine all ingredients and mix until fully combined. Set aside.
- Drain millet and add to a large bowl. Add the veggies to the bowl and toss with dressing. Mix until well incorporated.
- Chill salad in fridge for one hour or overnight.
- Add herbs and chopped green onions to salad and combine. Top with sesame seeds.
- Serve at room temperature or chilled.