So I haven’t been able to stomach a vegetable in 3+ months but luckily, things are turning around and I can finally eat this delish peanut ginger Thai millet summer salad again! This recipe is the bomb. It is healthy, easy, make-ahead, and packed with nutrient-dense, colorful AND tasty ingredients. If you are not familiar with millet, it is a whole grain that is similar to rice but is packed with nutrients, including copper, manganese, phosphorus, and magnesium. See the ingredient list and instructions below!
- 1 cup millet, uncooked
- 2 cups shredded red cabbage
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 4 green onions, tops removed and sliced
- 1 zucchini, shredded
- ½ cup cilantro, chopped
- 1-2 cloves of garlic
- 1-inch piece of fresh ginger
- ½ cup unsalted peanut or almond butter
- 2 Tablespoons low-sodium tamari (or soy sauce if you don’t have tamari on hand)
- 2 Tablespoons rice wine vinegar
- Peanuts (optional)
In a medium sauce pan combine the millet with 2 cups water. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes, until the water is evaporated. Let sit, covered for 5 minutes.
Toss the millet with the cabbage, red pepper, carrots, zucchini, green onions, and cilantro.
In a blender or food processor combine the garlic and ginger and pulse in food processor until chopped. Add the nut butter, tamari and vinegar and process until smooth. Add the dressing to the salad and toss until completely coated.
Serve with chopped peanuts if desired.
*Make ahead tip: Prepare vegetables, millet, and dressing the day before. Assemble and toss when ready to serve.
Hope you all are having a wonderful start to the week!!