Warm cabbage slaw

Last night my hubby and I had a date night. Since we're both college basketball fans, we ordered veggie sushi and watched the games. He ordered, so we naturally had much more food than we could eat. So today for lunch we had leftovers. Unfortunately, we didn't have quite enough sushi leftover for a full meal so I used the red cabbage from the CSA to make an asian style slaw.

Dressing: Whisk the following ingredients together (measurements are approximate)
~2 TBSP balsamic vinegar
~2 TBSP brown rice vinegar
~2 TBSP reduced sodium soy sauce
2 TBSP sesame oil
1 tsp dry mustard

Slaw
1/2 small red onion sliced thin
1/2 red cabbage sliced thin
1 large green garlic (or scallion) chopped
1 cup frozen peas
1 tsp sesame seeds
salt and pepper to taste

Heat 1/4 of the dressing a large skillet and add onions. Cook until soft (2-3 minutes).

Add cabbage to the skillet and 2/3 of the remaining dressing. Toss the cabbage until it is wilted (4-5 minutes).

Add the rest of the dressing, the peas and scallion and cook for another 1-2 minutes until the peas are defrosted.

Turn off the heat. Season with salt, pepper and sesame seeds. Serve warm, room temperature or cold.

This was a big hit. It smells great while it's cooking. My husband came out from our office just to find out what delicious thing he was smelling. It tasted wonderful too. I've been sneaking tastes of it all day. Not too bad for cabbage.