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Asian Millet Salad (My Way)

 
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Asian Millet Salad (My Way) Asian Millet Salad (My Way)

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.

Yield

8

servings

Prep

15

min

Cook

0

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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