Heat olive oil in a large 12-inch skillet or wok over medium-high heat. Add ground turkey and cook for 7-10 minutes, breaking it apart with a wooden spoon until completely browned with no pink remaining. Drain any excess fat if needed.

Push the cooked meat to one side of the skillet and add toasted sesame oil to the empty side. Add onion, garlic, and fresh ginger and sauté for 2-3 minutes until fragrant and the onion turns translucent.

Add the coleslaw mix to the skillet and stir everything together thoroughly. Cook for 3-5 minutes, tossing frequently, until the cabbage is tender-crisp.

While the vegetables are cooking, whisk together soy sauce, rice vinegar, sriracha (if using), ground ginger, and black pepper in a small bowl until well combined.

Pour the sauce over the meat and vegetable mixture and stir to coat everything evenly. Cook for 2-3 minutes, stirring constantly, until everything is heated through and the sauce has thickened slightly.

Remove from heat and stir in sliced green onions. Serve hot, garnished with sesame seeds.