I don’t know about you but the recipe for Spicy Millet and Carrot was way too much for my household. I had about three-quarters of it left over. Now what should I do with this, I thought? Why not make a cold salad with it! It came out so good, I think I’ll use that recipe now as a basis for a salad all the time, it was so delectable. I used what I had on hand but feel free to use whatever vegetables you like – some cooked summer squash, diced avocado, chopped mushrooms, or peas would be great in this salad.
In a medium mixing bowl combine:
1 to 1 1/2 cups of the spicy millet with carrot, cold*
10-12 grape tomatoes, sliced in half or quarters
1 stalk celery, diced
1 small cucumber, peeled and sliced
1 scallion, sliced
Mix to combine the vegetables then add a simple vinaigrette of:
1/4 cup olive oil
1/4 cup rice vinegar (use less if you use a stronger vinegar such as white or cider)
2 tablespoons honey
1/2 tablespoon mustard
1 teaspoon siracha (optional)
Whisk to combine. I actually always use a small jelly jar to mix my vinaigrette – add ingredients, screw on the lid and shake for a minute or two. Mix the vinaigrette into the millet mixture and serve. Makes 2-3 servings.
*If you haven’t made the Spicy Carrot Millet, see the recipe under side dishes. You could use cooked millet and simply add some of the spices to the vinaigrette along with some julienned carrots to the salad.