Asian Millet Salad (My Way)
Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.
Yield
8 servingsPrep
15 minCook
0 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
millet
cooked |
|
| 1 | tablespoon |
vegetable oil
|
|
| 10 | ounces |
tofu
diced into 1/2-inch cubes |
|
| ½ | each |
sweet yellow bell peppers
diced |
|
| ½ | each |
sweet red bell peppers
green or red, diced |
|
| 8 | ounces |
water chestnuts
can sliced |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| Dressing | |||
| 2 | tablespoon |
olive oil, extra-virgin
or peanut butter, or sun-flower oil |
|
| 1 | teaspoon |
sesame oil
or to taste |
|
| 1 ½ | tablespoons |
honey
or to taste |
|
| 3 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 ½ | tablespoons |
rice vinegar
or to taste |
|
| 1 | cup |
green peas
frozen, thawed |
|
| 1 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
millet
cooked |
|
| 15 | ml |
vegetable oil
|
|
| 289 | ml/g |
tofu
diced into 1/2-inch cubes |
|
| 0.5 | each |
sweet yellow bell peppers
diced |
|
| 0.5 | each |
sweet red bell peppers
green or red, diced |
|
| 231.2 | ml/g |
water chestnuts
can sliced |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| Dressing: | |||
| 3E+1 | ml |
olive oil, extra-virgin
or peanut butter, or sun-flower oil |
|
| 5 | ml |
sesame oil
or to taste |
|
| 23 | ml |
honey
or to taste |
|
| 45 | ml |
soy sauce, tamari
or to taste |
|
| 23 | ml |
rice vinegar
or to taste |
|
| 237 | ml |
green peas
frozen, thawed |
|
| 1 | each |
garlic cloves
minced |
|
Directions
In a large nonstick skillet, heat the oil over medium-high heat until hot.
Add the tofu, stirring occasionally, and cook until all sides are golden-brown. You may need to lower the heat if it gets too hot.
Meanwhile in a small bowl, whisk together all the dressing ingredients until well blended.
In a large mixing bowl, combine the millet, cooked tofu, bell peppers, peas, water chestnuts, and scallion.
Pour over the salad and toss to combine.
Let salad chill for a while in the refrigerator or overnight.
Top with more scallions if needed and serve.
