Spray 12-inch skillet with cooking spray; heat over medium-high heat.
Add soybeans, remaining sesame sauce and frozen vegetables from meal starter.
Cover; cook 5 to 7 minutes, stirring frequently, just until vegetables are crisp-tender.
Remove from heat.
To sesame sauce in bowl, stir in vinegar.
Add cabbage, cilantro and cooked vegetable mixture; toss to mix.
Top with soy nuts.
Serve immediately.
Notes / Tips / Wine Advice:
Lightly salted soy nuts add lots of crunch to this “soy-ful” warm salad. Look for them alongside packages of dried fruit near produce or in the natural food section of the store.