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Rainbow Millet & Sprouted 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.
Course Salad
Cuisine Fusion, Indian
Keyword healthy
Custom Category Healthy, Lunch, Salad
Prep Time 15 minutes
Total Time 15 minutes
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.