Cold Noodle Meal Prep Salad
Serves 420 mins prep10 mins cook
A simple, make-ahead cold noodle salad featuring brown rice and millet noodles, a variety of fresh vegetables, and a creamy, flavorful Asian-inspired dressing made with cashew butter, rice vinegar, and coconut aminos. Perfect for meal prepping throughout the week.
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What you need
Instructions
First, cook the brown rice and millet noodles according to package directions, then chill them. While the noodles cook, pre-chop all the vegetables: broccoli, red bell pepper, carrot, green onion, red cabbage, zucchini, and cilantro. For the dressing, combine cashew butter, rice vinegar, coconut aminos (in equal parts, e.g., 1/4 cup each), fresh minced garlic, grated fresh ginger, sriracha, and a splash (about 1/2 teaspoon) of sesame oil in a mason jar. Add water gradually to thin the dressing to your desired consistency. Combine the chilled noodles and chopped vegetables in an airtight container for meal prep. When ready to eat, portion the salad into a bowl and top with the prepared dressing and a sprinkle of sesame seeds.View original recipe