Toasted Millet And Confetti Vegetable Salad With Se

Name: Toasted Millet And Confetti Vegetable Salad With Sesame And Soy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 3 tablespoons rice vinegar; 1 tablespoon cold water; 1 tablespoon low-sodium soy sauce; 1 teaspoon canola oil; 1/2 teaspoon dark sesame oil; 1 teaspoon grated peeled fresh ginger; 1/2 teaspoon salt; 1 garlic clove, minced; Salad:; 1 cup uncooked millet; 2 cups water; 3 tablespoons chopped walnuts; 1 tablespoon low-sodium soy sauce; 1 cup diced carrot; 1 cup chopped fresh cilantro; 1/2 cup finely chopped red bell pepper; 1/2 cup finely chopped green bell pepper; 1/2 cup thinly sliced green onions; 1 tablespoon finely chopped seeded jalapeno pepper

Servings: persons

Dressing:
3 tablespoons rice vinegar
1 tablespoon cold water
1 tablespoon low-sodium soy sauce
1 teaspoon canola oil
1/2 teaspoon dark sesame oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1 garlic clove, minced
Salad:
1 cup uncooked millet
2 cups water
3 tablespoons chopped walnuts
1 tablespoon low-sodium soy sauce
1 cup diced carrot
1 cup chopped fresh cilantro
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup thinly sliced green onions
1 tablespoon finely chopped seeded jalapeno pepper

1
To prepare dressing, combine the first 8 ingredients in a small bowl.
2
To prepare salad, heat a medium saucepan over medium-high heat. Add millet to pan; cook 5 minutes or until golden, stirring often. Add 2 cups water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Cool completely.
3
Heat a small saucepan over medium-high heat. Add nuts; cook 3 minutes or until lightly toasted, stirring occasionally. Add 1 tablespoon soy sauce; cook 30 seconds, stirring constantly.
4
Cook carrot in boiling water 3 minutes or until tender. Drain; rinse with cold water. Drain. Combine millet, carrot, cilantro, bell peppers, onions, and jalapeno in a large bowl. Drizzle dressing over the millet mixture; toss well. Top with walnuts.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dressing:, 3 tablespoons rice vinegar, 1 tablespoon cold water, 1 tablespoon low-sodium soy sauce, and more.

Yes, Toasted Millet And Confetti Vegetable Salad With Sesame And Soy Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Toasted Millet And Confetti Vegetable Salad With Sesame And Soy Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions