The Kelly Kathleen

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.