Broccoli Edamame & Cabbage Millet Salad Recipe

Cooking Directions

• STEP 1.In a large pot, cook millet according to package instructions. Let cool.
• STEP 2.Blanch broccoli florets in boiling water for 2 minutes. Drain and rinse with cold water.
• STEP 3.In a large bowl, combine cooked millet, blanched broccoli, shredded cabbage, and edamame.
• STEP 4.In a separate bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and ginger.
• STEP 5.Pour the dressing over the salad and toss to combine. Serve chilled.

Cooking Tips

• Feel free to add other vegetables such as bell peppers or carrots for extra crunch and color.
• For a gluten-free version, use tamari or gluten-free soy sauce.
• Add a sprinkle of sesame seeds or chopped peanuts for added texture and flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the salad chilled and garnish with additional sesame seeds or chopped peanuts before serving.