Coconut Millet Salad

A nice, bright change for a winter lunch, coconut-infused millet tossed with raisins and peanuts makes a great salad to serve with chicken satay, Asian turkey burgers or stir-fried tofu. You can also spoon it into Boston or Bibb lettuce leaves to make a wrap.


Makes six servings


  • 1 cup millet
  • 1 1/2 cups water
  • 1 cup coconut milk
  • 1 tsp. curry powder
  • 1 cup finely chopped red pepper
  • 1/4 cup finely chopped green onions
  • 1/2 cup raisins
  • 1/2 cup roasted, unsalted peanuts, chopped
  • 2 tbs. chopped fresh cilantro
  • 1 tbs. soy sauce
  • 1 tbs. seasoned rice wine vinegar

Rinse the millet in a fine mesh strainer and toast it in a sauté pot over medium heat until lightly browned or toasted, about four minutes. Remove from pan; use pan in next step.

Heat the water, coconut milk and curry powder to a low boil. Add the toasted millet to the pan, bring to a boil again, cover and turn down the heat to simmer. Cook until all the water is absorbed and the millet is tender, about 15 to 20 minutes.

Add the cooked millet to a mixing bowl and toss with red peppers, green onions, raisins, peanuts and cilantro. In a small bowl, whisk together the soy sauce and vinegar. Drizzle soy-sauce mixture into the millet and toss to combine. Refrigerate for at least 30 minutes before serving.

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