Best Millet Spring Roll Salad Recipes

Spring Roll Salad with Peanut Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 ounces rice vermicelli noodles
2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below)
2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated

Steps:

Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

Millet Spring Roll Salad image

Provided by Rebecca Rogers

Time 1h35m

Number Of Ingredients 21

DRESSING
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
SALAD
1 c hulled millet
4 c water
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

Steps:

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.