Amazing Asian Millet Salad Recipes
ASIAN MILLET SALAD
Tender, nutty-tasting millet stars in a chilled salad filled with chopped fresh veggies, peanuts and a flavorful sesame dressing. Sound good? It is!
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 5 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook millet in large nonstick skillet on medium-high heat 5 to 6 min. or until golden brown, stirring frequently. Spoon into bowl.
- Bring water to boil in same skillet. Add millet; stir. Simmer on medium-low heat 20 min. or until millet is tender. Drain. Let stand 10 min.
- Meanwhile, mix dressing, lime juice and ginger until blended.
- Toss spinach with millet and remaining ingredients in large bowl. Add dressing mixture; mix lightly.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
AMAZING ASIAN MILLET SALAD
This Asian flavored millet salad is so refreshing and tasty, it is full of nutriton and loaded with delicious flavors!
Categories Vegetables Side Dish Vegetarian Salad Grains Quick and Easy Healthy Asian Tofu High Fibre Vegan
Time 20m
Yield 8
Number Of Ingredients 22
Steps:
- In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion. In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and sugar. Pour over the salad and toss to combine. Let salad chill for a while to let the flavors blend before serving allowing the tofu to absorb the flavors of the dressing. Top with scallions and serve.
Nutrition Facts :
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.
Categories Vegetables Side Dish Vegetarian Salad Grains Quick and Easy Healthy Asian Tofu High Fibre
Time 20m
Yield 8
Number Of Ingredients 28
Steps:
- 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.
Nutrition Facts :
AMAZING ASIAN CHICKEN SALAD
This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!
Provided by emilyk
Categories Salad Coleslaw Recipes No Mayo
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
- To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g
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