Asian Millet Salad (My Way)
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Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.
Ingredients
| 2 | cups |
millet
cooked |
|
| 1 | tablespoon |
vegetable oil
|
|
| 10 | ounces |
tofu
diced into 1/2-inch cubes |
|
| ½ | each |
sweet yellow bell peppers
diced |
|
| ½ | each |
sweet red bell peppers
green or red, diced |
|
| 8 | ounces |
water chestnuts
can sliced |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| Dressing: | |||
| 2 | tablespoon |
olive oil, extra-virgin
or peanut butter, or sun-flower oil |
|
| 1 | teaspoon |
sesame oil
or to taste |
|
| 1 ½ | tablespoons |
honey
or to taste |
|
| 3 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 ½ | tablespoons |
rice vinegar
or to taste |
|
| 1 | cup |
green peas
frozen, thawed |
|
| 1 | each |
garlic cloves
minced |
|
Directions
In a large nonstick skillet, heat the oil over medium-high heat until hot.
Add the tofu, stirring occasionally, and cook until all sides are golden-brown. You may need to lower the heat if it gets too hot.
Meanwhile in a small bowl, whisk together all the dressing ingredients until well blended.
In a large mixing bowl, combine the millet, cooked tofu, bell peppers, peas, water chestnuts, and scallion.
Pour over the salad and toss to combine.
Let salad chill for a while in the refrigerator or overnight.
Top with more scallions if needed and serve.
Nutrition Facts
Serving Size 155g (5.5 oz)Amount per Serving
Calories 35623% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 378mg
16%
Total Carbohydrate
19g
19%
Dietary Fiber 6g
23%
Sugars g
Protein
22g
Vitamin A 8%
•
Vitamin C 92%
Calcium 15%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
