Millet Salad with Green Beans and Cashew Nuts
A nourishing millet salad with green beans, herbs and cashews, tossed in a fragrant tangerine and spice dressing and best enjoyed after resting for full flavour.
Updated : 21 January, 2026
Easy
About 20 min.
Ingredients
150 grams
Millet
as needed
Vegetable broth
3 clove
Garlic
small handful
Shallots
1 tablespoon
Coconut oil
5
Green beans
handful
Cashew
2
Tangerine
as needed
Olive oil
to taste
Salt
1 teaspoon
Mustard
1 teaspoon
Ginger
2 bunch
Green onion
to taste
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use different colour millet to make this salad more colourful. Soak the millet in water overnight for this salad.
Step 2
Cook the millet in vegetable stock until tender. The cooking time vary depending on the colour of millet. Cook accordingly. Once cooked, drain well and leave to cool.
Step 3
While the millet is cooking, place the garlic and shallots on a baking tray lined with parchment or baking paper. Drizzle or sprinkle over the coconut oil, depending on its form, and roast gently in the oven until soft. Remove and set aside.
Step 4
Cook the green beans in boiling water for 3-4 minutes, then briefly run them under cold water to stop the cooking and preserve their colour.
Step 5
Using a mortar, crush the roasted shallots and garlic to a coarse texture.
Step 6
In a bowl, mix the tangerine juice with the olive oil, salt, mustard, ginger, and the crushed shallots and garlic. Adjust the seasoning to taste.
Step 7
Combine the cooled millet with the spring onions, green beans, parsley, and cashews. Pour over the dressing and mix well. For best results, cover and leave the salad to sit in the fridge for a day to allow the flavours to develop.
Step 8
Serve the salad at room temperature.
Author note
Share the recipe
