Name: Asian Millet Salad Recipe
Yield: 4 servings
Ingredients: 2 c. Cooked millet; 6 Tbsp. Mirin or possibly dry sherry; 1 x 10-ounce package of tofu, Diced; 3 Tbsp. Soy sauce; 3/4 c. Minced snow peas; 1 1/2 Tbsp. Rice or possibly cider vinegar; 3/4 c. Frzn peas, thawed; 1 x Clove garlic, chopped; 1 x 8-ounce can sliced water Chestnuts; 1 tsp Sugar (or possibly other sweetener); 1/2 c. Minced scallion

Servings: persons

2 c. Cooked millet
6 Tbsp. Mirin or possibly dry sherry
1 x 10-ounce package of tofu, Diced
3 Tbsp. Soy sauce
3/4 c. Minced snow peas
1 1/2 Tbsp. Rice or possibly cider vinegar
3/4 c. Frzn peas, thawed
1 x Clove garlic, chopped
1 x 8-ounce can sliced water Chestnuts
1 tsp Sugar (or possibly other sweetener)
1/2 c. Minced scallion

1
In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion.
2
In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and sugar.
3
Pour over the salad and toss to combine.
4
Although the original recipes didn't say to, I let both of these salads refrigeratefor awhile to let the flavors blend before I served them.
5
I think which this step is a particularly good idea for the Asian Millet salad, as it allows the tofu to absorb the flavors of the dressing.
6
If you try these,

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Asian Millet Salad Recipe

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