Rainbow Millet Salad
Looking for a yummy way to enjoy millet? Then try this Thai Millet Salad! A rainbow of vegetables– cabbage, carrots, cilantro, scallions, avocado along with millet and a yummy peanut lime sauce.
Have you ever had millet before? I’ve only tried it a handful of times, but one of my goals is to add in more intact whole grains to my recipe collection.
Yes, millet is the birdseed grain. The most common variety is the tiny yellow grain you probably have in your bird feeder right now, though it cooks up to a nutty, toothsome grain that’s great in salads like this one.
What is Millet?
Millet is popular in countries throughout Asia and Africa, and its nutritional profile is similar to sorghum and quinoa.
As a dietitian, I love that millet is high in fiber and protein, like other whole grains, along with iron, folate, magnesium, and phosphorus. It also contains more calcium than other cereal grains.
From a culinary perspective, I love the texture of millet. It reminds me of a cross between quinoa and rice– nutty, dense but a little chewy. Try it cooked in meatballs, patties, as a replacement for rice in fried rice and of course, in this Thai millet salad.
See below for more details, or scroll down for the full recipe card below.
Ingredient Notes
Like my other summer salad recipes, specifically, my summer farro salad and rainbow salad with edamame, this one is all about the bright, colorful vegetables!
I like using both red and green cabbage for color and flavor contrast, but you can use just one if you prefer.
The serrano pepper is nice for a little spiciness, but you can substitute jalapeno peppers or hot Thai chili pepper or leave it out. The same goes for the avocado. I like the additional creaminess, but it’s optional.
How to Make this Rainbow Millet Bowl
Cook the Millet
Toast the millet in a dry skillet for 4 minutes, stirring often, then cover with vegetable broth. Bring to a boil, reduce heat to a simmer and cook until millet is tender.
Prep the Vegetables
Chop all the vegetables and place them into a large bowl
Make the Dressing
Whisk together all the ingredients for the dressing. It should be the consistency of a thin dressing. If the peanut sauce is too thick, thin with additional hot water.
Combine together
Add the cooked millet and the peanut dressing to the prepped vegetables and toss together. Fold in the avocado and garnish with chopped peanuts, if desired.
Tips for Success
The key to maximizing the flavor of millet is two-fold.
The first is toasting the skillet in a dry skillet for 4 minutes, stirring often, until nutty and fragrant. Then, cook the millet with vegetable broth for additional flavor. You can use water if you’d like but the broth will give additional flavor.
Make sure you cool the millet before adding to the chopped vegetables. If the millet is hot, then it will wilt the vegetables.
You can make this rainbow millet bowl ahead of time by prepping the veggies, cooking the millet and making the sauce. Then, toss together when ready to serve.
This one tastes great as it sits. If you plan on making it ahead of time or for meal prep, then add the avocado right before serving.
More Whole Grain Recipes
- Mediterranean Farro Salad
- Quinoa Tabbouleh Salad
- Italian Farro Bean Soup
- Southwestern Quinoa Salad
- Instant Pot Steel Cut Oats
If you try this rainbow millet salad, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Rainbow Millet Salad
Equipment
Ingredients
Millet Salad
- 3/4 cup millet
- 1 1/2 cups vegetable broth
- 4 cups red and green cabbage
- 2 carrots, shredded
- 6 scallions, thinly sliced
- 1 cup chopped fresh cilantro
- 1 serrano pepper, thinly sliced
- 1 avocado, diced
- Chopped roasted peanuts for garnish, optional
Peanut Dressing:Â
- 1/3 cup peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 lime, juiced
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger, I use this
- Hot water, to thin
Instructions
Toast the millet
- In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown, taking care not to let them burn.Â
Add the broth
- Slowly add the broth, then bring the mixture to a boil. Then, reduce the heat to low and cover. Cook for 15 minutes, then remove from heat and let stand for another 10 minutes. Fluff with a fork. Let cool slightly.Â
Prep the veggies
- While the millet is cooking, prep the veggies. Cut all of the veggies, except for the avocado, and place them in a large bowl.Â
Make the sauce
- Whisk together all of the ingredients for the peanut sauce. Add the slightly cooled millet to the veggies along with the sauce and toss together. Stir in the avocado, if using, and garnish with chopped peanuts, if using, and serve!Â