Rainbow Millet & Spouted Methi Salad – A fresh, colorful, and nourishing salad packed with crunchy vegetables, sweet fruits, herbs, and wholesome millets. The citrusy honey mustard dressing ties everything together beautifully, making this perfect for a light lunch, side salad, or summer meal.

WATCH HOW TO MAKE RAINBOW MILLET & SPROUTED METHI SALAD:

If you like this, please try my other recipes:

• Asian Carrot Salad
• Tandoori Corn Watermelon Salad
• Thai Mango Noodle Salad
• Mediterranean Chickpea Salad

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Rainbow Millet & Sprouted Methi Salad

Prep Time

15 mins

Total Time

15 mins

 

A fresh, colorful, and nourishing salad packed with crunchy vegetables, sweet fruits, herbs, and wholesome millets. The citrusy honey mustard dressing ties everything together beautifully, making this perfect for a light lunch, side salad, or summer meal.

Course: Salad

Cuisine: Fusion, Indian

Keyword: healthy

Custom Category: Healthy, Lunch, Salad

Servings: 2

Calories: 217 kcal

Author: Nidhi Bothra

Ingredients

Salad:

• 1/2 cup cooked millets , use any millets of your choice (I used proso millet)
• 2 tbsp methi sprouts
• 1 small carrots , cut into juliennes
• 2-3 radish , thinly sliced
• 1 cucumber , finely chopped
• 1/4 cup mangoes , diced
• 1/4 cup strawberries , chopped
• 2 tbsp pickled red cabbage
• 2 tbsp parsley , finely chopped
• 1 tbsp cilantro , finely chopped
• 7-8 mint leaves , finely chopped

Dressing:

• 1/4 cup fresh orange juice
• 2 tbsp lemon juice
• 1 tsp red or green chilies , finely chopped
• 1 to 1½ tsp honey , adjust to taste
• 1 tsp dijon mustard
• 2 tsp olive oil
• salt , to taste
• black pepper , to taste

Topping:

• pumpkin seeds, sunflower seeds, or nuts of choice
• black pepper , if desired

Instructions

1. In a large mixing bowl, combine the cooked millets, methi sprouts, carrot, radish, cucumber, mango, strawberries, pickled red cabbage, parsley, cilantro, and mint leaves.

2. In a separate bowl or jar, whisk together the orange juice, lemon juice, chopped chilli, honey, Dijon mustard, olive oil, salt, and black pepper until well combined.
3. Pour the dressing over the salad as needed and gently toss everything together until evenly coated.

4. Finish with pumpkin seeds, sunflower seeds, or any nuts and seeds of your choice for extra crunch. Serve fresh and enjoy immediately.

Recipe Video

Recipe Notes

• Storage Tip: The dressing stores beautifully in the refrigerator for up to one week, making it perfect for meal prep and quick salads throughout the week.
• Quick Pickled Red Cabbage: Mix 2 cups finely shredded red cabbage with 1 tbsp vinegar, 1 tsp sugar, and ½ tsp salt. Let it sit for 20–30 minutes, then store in the fridge for up to a week and use it for salads, wraps, bowls, or as a crunchy topping.

Nutrition Facts

Rainbow Millet & Sprouted Methi Salad

Amount Per Serving

Calories 217 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 55mg2%

Potassium 540mg15%

Carbohydrates 38g13%

Fiber 5g21%

Sugar 15g17%

Protein 5g10%

Vitamin A 5103IU102%

Vitamin C 59mg72%

Calcium 58mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.