Crunchy Thai Salad

Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.

Thai salad

Makes four servings
Prep time: 30 minutes, plus cooling time

3/4 cup millet or other grain
2 cups shredded purple cabbage
1 cup shredded carrots
1 cup thinly sliced sugar snap peas
1/2 cup chopped cilantro
1/4 cup thinly sliced green onion
½ cup roasted and salted peanuts, crushed


Thai Peanut Sauce
1/4 cup smooth peanut butter
3 tbs. tamari or soy sauce
1 tsp. grated fresh ginger
1 tbs. agave syrup or maple syrup
1 tbs. rice vinegar
1 tsp. sesame oil
1/2 lime, juiced
Pinch red-pepper flakes

Cook the millet according to package directions. When the millet is done, fluff it with a fork and set it aside to cool.

Meanwhile, make the sauce: Mix the peanut butter and tamari (or soy sauce) in a microwave-safe bowl and heat until the peanut butter is soft and easy to stir, about 30 seconds. Add the ginger, agave syrup, rice vinegar, sesame oil, lime juice, and red-pepper flakes. Whisk together to fully incorporate the flavors.

Add the purple cabbage, carrots, sugar snap peas, cilantro, and green onion to a large mixing bowl. Add the cooled millet and toss to combine. Pour the sauce over the millet-vegetable mixture and stir to thoroughly coat. Sprinkle the peanuts on top of the salad and chill until ready to serve.

Excerpted from Frugal Vegan. Copyright June 2017 by Katie Koteen and Kate Kasbee. Published June 20, 2017 by Page Street Publishing Company. Reprinted with permission.

Photography by Allie Lehman

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