Photo of Asian millet salad by WW

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. Millet is a gluten-free ancient seed that cooks quickly and is perfect for salads. We love its sweet and mild flavor. Keep a bag handy whenever you want a fun, healthy substitute for rice. If you can't find millet at your grocery store, look for it at a natural supermarket or health food store, or even online. It nicely complements the snow peas, water chestnuts, bamboo shoots, scallions, and carrots in this salad. A simple dressing of rice vinegar, soy sauce, sugar, pepper, and peanut oil helps to tie everything together.


Vegetable broth

2½ cup(s)

Uncooked millet

1 cup(s)

Snow peas

1 cup(s), whole, chopped

Canned water chestnuts

5 oz, drained, sliced

Canned bamboo shoots

14 oz


4 medium, chopped


1 cup(s), grated

Unseasoned 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.
  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.