Mu Shu Inspired Cooked Salad

Mu Shu Salad
3 large servings

1 head of cauliflower thinly sliced and roughly chopped
1/4 head of purple cabbage sliced and roughly chopped
1 onion sliced
1 bunch of swiss chard
2 tbsp of sesame seeds

Sauce:
1/4 cup of soy sauce
1/4 cup of almond butter
2 tbsp of vinegar (balsamic, rice or wine)
1 tbsp of sesame oil
1 1/2 tsp of sriracha sauce
1/4 tsp of black pepper
1 1/2 tbsp of molasses
1 tsp of ginger powder
1/2 tsp of onion powder
1/2 tsp of garlic powder
dash of salt

Garnish:
3 sprigs of cilantro (optional)
1-2 tbsp of peanuts (optional)

Put 1 tbsp of oil in the pan and fry the onions until soft.  Add the cauliflower and cabbage, cook until slightly soft, but still mostly crunchy.  Mix the sauce separately until well combined.  Add to the cooking vegetables, add the swiss chard and sesame seeds.  When the swiss chard wilts, then the dish is done.  Turn off the heat garnish with cilantro and peanuts and serve with tortillas, rice or plain.