Heat sesame oil in large skillet and place over medium heat
add white parts of scallions, diced red onion and garlic. Saute, stirring frequently until red onions begin to soften, about 4-5 minutes.
Add pork, ginger, and 2 tbsp of Thai peanut sauce, lightly season with salt & pepper and cook until pork is browned, breaking apart the pork while cooking. About 8-10 minutes.
Add coleslaw mix, cabbage, coconut aminos, rice wine, vinegar, salt & pepper to taste. Stir to combine. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
Serve while hot and top with green scallions, sesame seeds and drizzle of Thai peanut sauce, if desired.
