Millet Salad with Curry Ginger Dressing
Elevate your salad game with this vibrant Millet Salad with Curry Ginger Dressing—a perfect balance of wholesome grains, colorful veggies, and bold, fragrant flavors. Tender, fluffy millet forms the base, complemented by crisp carrots, crunchy bell peppers, refreshing cucumber, and a burst of sweetness from plump raisins. Toasted almonds add a nutty crunch, while fresh cilantro ties the dish together with herbaceous flair. The star of this recipe is the zesty dressing, featuring a tantalizing blend of curry powder, fresh ginger, lime juice, honey, and garlic that adds a rich, aromatic kick. Ready in just 35 minutes, this nutrient-packed salad is ideal for a light lunch, side dish, or potluck contribution served chilled or at room temperature. Perfect for those looking for healthy, gluten-free recipes packed with bold flavors—get ready to indulge your taste buds!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 1 teaspoon salt
- 1 medium carrot, shredded
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup raisins
- 0.25 cup sliced almonds, toasted
- 3 tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon fresh ginger, finely grated
- 1 medium lime, juiced
- 1 teaspoon honey
- 1 clove garlic, minced
- 0.5 teaspoon salt (for dressing)
- 0.25 teaspoon black pepper
Instructions
Rinse the millet under cool water using a fine mesh sieve.
In a medium saucepan, bring 2 cups of water and 1 teaspoon of salt to a boil. Add the millet, lower the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
Remove the millet from the heat, fluff with a fork, and let it cool to room temperature.
While the millet cools, prepare the vegetables by shredding the carrot, dicing the red bell pepper and cucumber, and chopping the cilantro.
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
In a small bowl, prepare the curry ginger dressing. Whisk together olive oil, curry powder, finely grated ginger, lime juice, honey, minced garlic, 0.5 teaspoon of salt, and black pepper until well combined.
In a large mixing bowl, combine the cooked and cooled millet, shredded carrot, diced red bell pepper, diced cucumber, chopped cilantro, raisins, and toasted almonds.
Pour the curry ginger dressing over the millet salad and toss gently to coat all the ingredients evenly.
Taste and adjust seasoning, adding more salt or lime juice if desired.
Serve immediately at room temperature or chilled.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5535 mg | 241% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 46.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
