Millet Spring Roll Salad

Rebecca Rogers


Recipe courtesy of Bob's Red Mill.

Really looking forward to this one.


★★★★★ 1 vote

10 servings as a side dish
1 Hr 15 Min
20 Min
No-Cook or Other



  • 1/4 c
    rice wine vinegar
  • 1/4 c
    lime juice
  • 2 Tbsp
    toasted sesame oil
  • 2 tsp
    sriracha chili sauce
  • 2 tsp
    soy sauce
  • 1/4 c
    brown sugar
  • 2 clove
    garlic, minced

  • 1 c
    hulled millet
  • 4 c
  • 1 tsp
    sea salt
  • 1 medium
    carrot, shredded
  • 1 1/2 c
    green or napa cabbage, shredded
  • 1 medium
    red bell pepper, thinly sliced
  • 15 oz
    baby corn, ½ inch pieces
  • 3
    green onions, chopped
  • 1/2 c
    cilantro, chopped
  • 1/3 c
    basil, chopped
  • 1/3 c
    mint, chopped
  • 2 Tbsp
    sesame seeds

How to Make Millet Spring Roll Salad


  1. Bring water and salt to a boil. Rinse millet and add to boiling water. Reduce temperature to medium-low and simmer until grains are soft, about 20 minutes.
  2. Meanwhile, combine the dressing ingredients and mix well. Set aside.
  3. Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn.
  4. Add dressing and toss well. Chill at least 1 hour or overnight.
  5. Add the green onions and herbs and mix well.
  6. Garnish with sesame seeds.
  7. Serve chilled or at room temperature.

Printable Recipe Card

About Millet Spring Roll Salad

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Healthy

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