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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.

Yield

8

servings

Prep

15

min

Cook

0

min

Ready

20

min

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

Ingredients

473 ml millet
cooked
15 ml vegetable oil
289 ml/g tofu
diced into 1/2-inch cubes
0.5 each sweet yellow bell peppers
diced
0.5 each sweet red bell peppers
green or red, diced
231.2 ml/g water chestnuts
can sliced
118 ml scallions, spring or green onions
chopped
Dressing:
30 ml olive oil, extra-virgin
or peanut butter, or sun-flower oil
5 ml sesame oil
or to taste
23 ml honey
or to taste
45 ml soy sauce, tamari
or to taste
23 ml rice vinegar
or to taste
237 ml 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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