Asian Millet Salad

Total Time
35 min
20 min
15 min
We decided to shake things up a bit and use millet, instead of rice, in this tangy, Asian-influenced salad.


fat free vegetable broth

2½ cup(s)

uncooked millet

1 cup(s)

snow peas

1 cup(s), chopped

canned water chestnut(s)

5 oz, drained, sliced

canned bamboo shoots

14 oz

uncooked scallion(s)

4 medium, chopped

uncooked carrot(s)

1 cup(s), grated

rice vinegar

¼ cup(s)

soy sauce

3 Tbsp


2 tsp

black pepper

¾ tsp

peanut oil

¼ cup(s)


  1. In a medium saucepan, bring broth to a boil. Add millet and simmer 15 minutes. Remove pan from heat, cover and let sit 10 minutes. (Note: If you can't find millet at your grocery store, look for it at a natural supermarket or health food store.)
  2. In a large mixing bowl, thoroughly combine snow peas, water chestnuts, bamboo shoots, scallions and carrots. Fluff cooked millet with a fork and then add it to vegetable mixture.
  3. In a separate bowl, combine rice vinegar, soy sauce, sugar and pepper; whisk in peanut oil.
  4. Pour dressing over millet mixture and stir until well combined. Chill at least 2 hours and for the best taste, eat the same day. Yields about 3/4 cup per serving.

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