This meal-worthy Asian-style coleslaw recipe comes together in 30 minutes (or less) and is bursting with flavor. Uncooked millet gives this tri-cabbage slaw an unexpected crunch. For nuttier whole grain flavor, toast millet in a dry skillet over medium until golden, stirring often. 

By Nancy Macklin, RDN,


  • 3 cups thinly sliced green cabbage
  • 2 cups thinly sliced napa cabbage
  • 1½ cups red bell pepper strips
  • 1 cup thinly sliced red cabbage
  • 1 cup shredded carrots
  • ½ cup sliced scallions
  • ½ cup chopped fresh cilantro
  • 3 cups cooked and chilled black or brown rice
  • 1 15-oz. can no-salt-added navy beans, rinsed and drained
  • 1 cup dry millet
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons brown rice vinegar
  • 2 tablespoons no-salt-added peanut butter
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon ground white pepper
  • Sliced fresh red chiles (optional)
  • Lime wedges


  • In an extra-large bowl toss together the first five ingredients (through carrots) and ¼ cup each of the scallions and cilantro. Add rice, beans, and millet; mix well.
  • In a small bowl whisk together the next five ingredients (through white pepper) and 2 tablespoons of water. Add to salad; toss to mix. Top with the remaining scallions and cilantro. If desired, top with chiles. Serve with lime wedges.

Comments (17)

(5 from 9 votes)

Recipe Rating

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Made this today and WOW! Talk about delicious. I added cilantro. It looked so beautiful and was packed with flavour. Will definitely add this to my list of favourites.


We love it! We've made it twice in one week. I added jalapenos and added an extra .5 of the dressing recipe. Those are the only changes I made. Delicious! Even my omnivores love it. Thank you! :9


I really wanted to love this but the dry millet, for me, was off-putting. It left a dusty feeling on my tongue. If I make this recipe again I think I will swap the millet for chopped raw almonds.


Loved it! Needed a little extra dressing- will make again. I used 3/4c. Millet and toasted half- was plenty to me but would not be opposed to a cup. Definitely a keeper!

Kimberly Gritman

I have made this for years! When summer comes it is my go to for meal prep & parties! The colors are outstanding! The taste magnificent with different textures! KEEPER!

Laurena Barliw

Do you have any Nutritional Facts to your recipes as I have CKD & eat Gluten Free so I need these to be able to fix your recipes. Btw the recipes look good but I don’t know if for me Thank you❤️ Laurena


This diet isn't about tracking calories, so they do not post them. You can use a recipe app to calculate them, using the ingredients you choose since you may need to change them anyway.

Hollis Henry


Patty Cordano

Delicious salad! My daughter is allergic to nuts, so we use Sun Butter instead of Peanut Butter. We are big fans of citrus, so I use 2 teaspoons lime juice in the dressing instead of water.


Wow!! This recipe is a keeper. ♥️ Made it with the uncooked millet, which does give it a good crunch. Brought it to a daughter/parents party and the 26 year olds loved it They sought me out to thank me for making the salad. my friends and I loved it too. Thank you Forks Over Knives. Will definitely make again.


Regular rotation for years.....meal prep perfect!

Sehila Craft

What does dry millet mean? Uncooked? or cooked and dried?


Hi. In the top with the description it says “Uncooked millet gives this tri-collored slaw an extra crunch.”


Really tasty salad. Everyone loved it!


Hi there... do you cook the millet,before adding it to salad. It would be very hard,would it not,uncooked?


Apparently no cook. This sounds very unpleasant to me but the reviews clearly say otherwise.

Ilse Hesa

Delicious summer Salad, very fresh and easy to prepare

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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