Thai salad with millet

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A nutrient-dense salad


  • 3/4 cup uncooked millet
  • 2 cups red cabbage, thinly grated
  • 1 cup carrots, shredded
  • 2 Tsp. dried cilantro
  • 1/2 cup chives, chopped (optional)
  • 1/2 cup Thai peanut sauce (recipe follows)
  • 1/4 cup unsalted peanuts, crushed
  • some greens (e.g. beets, arugula, watercress or iceberg,
  • I’ve used beets)

For the Thai salad dressing

  • ¼ cup/4 Tbsp smooth unsalted, 100% peanut butter
  • 3 Tbsp. Tamari soy sauce
  • 1 tsp. fresh ginger, grated
  • 1 Tbsp. date syrup
  • 1 Tbsp. vinegar
  • ½ lemon, juiced
  • Pinch of red pepper flakes


Thai salad

  1. In a large bowl add red cabbage, carrots, chives and cilantro.
  2. Once cool add millet and mix to combine.
  3. Set aside and make the dressing.

Thai salad dressing

  1. Whisk together the peanut butter and Tamari sauce in a microwave-safe bowl.
  2. Heat until the peanut butter is soft and easy to stir.
  3. Add the ginger, date syrup, vinegar, lemon juice and red pepper flakes.
  4. Mix to fully combine the flavors.
  5. Add water to thin, as needed.
  6. Drizzle the peanut dressing over top of the vegetable-millet mixture and toss.
  7. Serve on a bed of greens.
  8. Top with chopped peanuts.