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Asian Salad with Millet

Asian Salad with Millet
4 servings

For the salad:

2 packets of Makfa millet in packets

1 carrot

8 radishes

200 g of broccoli

150 g of frozen peas

150 g of cashew nuts

150 g of canned chickpeas


For the sauce:

2 tbsp of rice wine vinegar

juice of 1 lime

2 tbsp of dark sesame oil

2 tsp of chili sriracha sauce

2 tsp of soy sauce

1 tbsp of honey

2 minced cloves of garlic

1 hour 35 minutes


Additional properties For kids


1. Pour water in a saucepan, add salt and bring to a boil. Shake the packets with millet and gently lower them into the water. Reduce heat and cook the millet for 20 minutes until ready. Let cool slightly and remove the millet from the packets.

2. Combine the ingredients for the sauce and mix.

3. Peel and coarsely grate the carrots, cut the radishes into circles. Separate the broccoli into curds and blanche in boiling salted water for 5-7 minutes. Scald the peas with hot water. Fry the nuts on a dry pan until golden.

4. Ladle the millet, the carrots, the radishes, the broccoli, the peas, the chickpeas and the nuts into the plate without mixing. Add the dressing, mix and serve.

Cuisine China and South-Eastern Asia
Dish type Soups and Salads