Curry Miso Salad

I got this from an excellent vegan cookbook, the Candle Cafe Cookbook. My husband loves it too. Since I made it so that I could eat it throughout the week, I skipped the step where you pour the vinaigrette on the salad greens and instead jarred the dressing and used as needed — it keeps in the fridge for up to a week. I loved the dressing so much that I made more and used it on other stuff.  Serves 6-8


  • 3 cups millet, rinsed
  • sea salt
  • 1 cup canned chickpeas
  • 1 cup shredded carrots
  • 2 medium red bell peppers, seeded, thinly sliced
  • curry-miso vinaigrette (recipe below)
  • 6 cups mesclun (a type of mixed greens)

Heat pot over medium heat and toast millet while stirring for about 2 minutes until millet is brown-ish and starting to smell nutty. Add 6c water and salt to taste, bring to boil. Reduce heat, cover, simmer 30 min. Drain, spread on baking sheet to cool.

Vinaigrette (put all ingredients plus 1/4 c water in blender until smooth):

  • 1/2 cup rice vinegar
  • 1 1/4 cups safflower oil
  • 1/4 cup miso (light, not dark; you can find it at Whole Foods usually)
  • 1 T curry powder
  • 1 t grated fresh ginger
  • 1 garlic clove minced
  • 1 T agave nectar

Put cooled millet in large bowl; add chickpeas, carrots, peppers. Toss with 1 1/4 cups of vinaigrette. Toss the mesclun with remaining vinaigrette and divide among 6-8 plates. Top each serving with millet mix and serve at once.


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