Slice the shiitake, discard stems and reserve the soaking water. Place millet, shiitake, shiitake soaking water, 1/4 teaspoon sea salt and ginger in a saucepan. Cover, bring to a boil, reduce flame to medium-low and simmer 20 minutes. Add beans and cook another 5 minutes. Turn off flame and let rest 10 minutes. Place 2 cups water in a small saucepan and bring to a boil. Blanche carrots for 2 minutes. Add bok choy and blanche 2 minutes. Remove from water and rinse under cold water to set the colors. For the dressing, whisk oil, vinegar and sea salt together in a small bowl. Place the millet in individual serving bowls and top with and blanched vegetables and raw cabbage. Pour dressing over and sprinkle with scallions and sunflower seeds.
Per serving - 356 calories, 20 g fat (46% calories from fat), 11 g protein, 42 g carbohydrate, 12 g fiber, 0 mg cholesterol, 388 mg sodium