I found this amazing little Thai restaurant down the street from my house and now I’m madly in love. In the midst of trying to recreate as many recipes as I possibly can, I created this Thai Millet Salad. The inspiration for this dish came from a side salad we recently had. Although we loved the crunch of all the different veggies along with the sweet and savory peanut dressing; I felt as though it was just missing something. In my cookbook LETTUCE FEAST I have a recipe for berry arugula quinoa salad and that gave me the idea to add millet to the salad. Including grains in your salads is a easy way to make your salad heartier while adding fiber and protein.
Millet is one of my new favorite “grains” to play with, it’s extremely versatile and can be used in all kinds of recipes, savory or sweet. Surprisingly millet is not a grain at all, it’s actually a seed! I use the word grain loosely because it has a similar texture to other grains when cooked. Here are some of the other key reasons I really like millet;
- It’s alkaline.
- It digests easily
- it is packed with fiber, antioxidants, calcium, B vitamins, and the list goes on!
Another component I added to the salad was some sesame cashews. When I was a kid my dad would take us to Trader Joes so we could make our own trail-mix for road trips. I ALWAYS chose the sesame coated cashews for my bag. I just knew that adding those cashews to this amazing salad would boost the flavor and it really did! If you do not like cashews or have an allergy you can substitute them for almonds or pumpkin seeds.
Since it’s so simple to make, this Thai millet salad is a great addition to any meal. You can add pan fried tofu on top or serve it with my favorite Korean Fried Cauliflower. Most noteworthy, it holds in the fridge very well so you can use it in your weekly meal prep. (See the recipe notes for a tip on that.)
With all that being said, lets get started!
Add everything into a large bowl.
Pour over the luscious peanut dressing that you made while the millet and cashews were cooking. Mix until everything is thoroughly combined and coated in peanut dressing!
Enjoy with a few more sesame cashews sprinkled on top, with a garnish of mint!
I hope you guys love this Thai millet salad as much as I do. I literally inhaled bowl after bowl of this delicious salad. I think it will make the perfect healthy side dish for your lunch or dinner! If you love it let us know in the comment section below, until next time friends, Happy Cooking!
Thai Millet Salad
A tasty Thai inspired side dish that pairs perfectly with any asian dish!
- 2 teaspoons grapeseed oil or any neutral flavored oil
- 1 cup millet
- 2 cups boiling water
- 1/2 teaspoon vegan chik'n boullion (optional)
- 3/4 cup raw cashews
- 2-3 tablespoons toasted sesame seeds
- 1-1/2 tablespoons honey or maple syrup
- pinch of salt
- 3/4 cup peanut butter chunky or smooth
- 2 tablespoons soy sauce
- 2-1/2 tablespoons honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon chili oil or sriracha
- 2 tablespoons lime juice
- 2 garlic cloves minced
- 2 tablespoons rice wine vinegar
- 1 cup purple cabbage shredded
- 1 carrot shredded
- 2 persion cucumbers diced
- 10 cherry tomatoes sliced
To cook the millet; add the oil and millet to a pot and cook over medium-low heat until the millet turns golden brown. Add in the vegan bouillon and pour in the boiling water, give it a good stir, cover and cook over low heat for 25-28 minutes until light and fluffy. Remove from the heat and set aside with the lid on for 5 minutes, after 5 minutes fluff with a fork. (Cool to room temp before using.)
To make the sesame cashews; in a skillet over medium heat add the raw cashews. Toast them for 3-5 minutes, stirring frequently until they're lightly golden brown. Pour over the honey and sesame seeds and mix well to coat all of the cashews. Cook for 1 minute longer before removing from the pan and spreading onto a parchment paper lined sheet pan, then sprinkling with a small pinch of salt. Cool completely before handling. Once cook give the nuts a shake to loosen them up.
To make the peanut dressing; add all of the ingredients into a mason jar, cover with a lid and shake well for about 60 seconds.
To make your salad add all your ingredients (except a few cashews) to a large bowl and pour over the peanut dressing to your liking. With some salad spoons toss your salad together until everything is evenly coated in the peanut dressing. Garnish your salad with mint leaves and the remaining sesame cashews, enjoy!
If you plan on making this salad for meal prep, its best to keep the dressing and salad separately. Simply pour the dressing on right before eating.