This Vegan Thai Peanut Millet Salad is fresh, budget-friendly, and loaded with nutrients and fiber.
I love grain based salads. On the weekends I love meal prepping grain based salads for the week. Quinoa is my go-to grain, but lately I've been wanting to branch out and try other grains like millet.
What is Millet?
Have you cooked with millet before? If you aren't familiar with millet, it is one of the oldest human foods and believed to be the first domesticated cereal grain.
Millet is an excellent natural sources of fiber, magnesium, and antioxidants, which help fight off disease-causing free radicals.
Millet is actually used more often as bird seed than as human food. However, it is a very common grain in India, China, South America, Russia, and the Himalayas. Millet is also very inexpensive, making this salad very affordable.
Millet has a slightly nutty quality to it, which is highlighted by the Thai peanut sauce.
The base of this Vegan Thai Peanut Millet Salad is cooled millet, shredded red cabbage, carrots, green onions, and cilantro. The millet bulks up the salad, adding fiber, B-complex vitamins, as well as several essential amino acids.
This healthy salad is naturally vegan, gluten free, and is great for potlucks, picnics, and parities.
Vegan Thai Peanut Millet Salad
This Vegan Thai Peanut Millet Salad is fresh, budget-friendly, and loaded with nutrients and fiber. It is a great make ahead meal too!
For the salad:
- 1 Cup Uncooked Millet
- 2 Cups Water
- 2 Cups Red Cabbage, thinly sliced
- 1 Cup Shredded Carrots
- ½ Cup Cilantro, chopped
- ¼ Cup Green Onions, thinly sliced
For the peanut dressing:
- ¼ Cup Peanut Butter
- 2 Tablespoons Coconut Aminos or Low-Sodium Tamari
- 1 Tablespoon Rice Vinegar
- 1 Teaspoon Toasted Sesame Oil
- 1 Inch Piece of Ginger, grated or finely minced
- Juice of ½ Lime
- Water, as needed
- ¼ Cup Roasted Peanuts, chopped
- Squeeze of lime, optional
- Bring 2 cups water in medium pot. Add the 1 cup millet; cover, reduce heat to medium-low and simmer until all water is absorbed, about 20 minutes.
- Set aside to cool.
- While the millet is cooking, make the peanut dressing. In a bowl, add the peanut butter, coconut aminos, vinegar, sesame oil, ginger, and lime juice. Whisk until combined; if the mixture is too thick, add a touch of water to loosen up the sauce. You are looking for a dressing that is pourable. I usually add 1 tablespoon.
For the salad:
- In a large mixing bowl, add the cooled millet, cabbage, carrots, cilantro, and green onions. Toss the salad. Pour in the peanut sauce, and toss again.
- Taste and add a touch of salt if needed.
- I love to add an extra squeeze of fresh lime juice when I served the salad.
- Top the salad with the chopped peanuts.
- You can serve the salad right away or refrigerate until ready to serve.
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