Heat sesame oil in a large skillet or wok over medium-high heat.

Add the ground meat and diced onion to the skillet. Cook until meat is browned and onions are translucent, breaking the meat into small crumbles.

Stir in the minced garlic and ginger and cook for 1 minute until fragrant.

Add the coleslaw mix, soy sauce, rice vinegar, and sriracha to the skillet.

Sauté the mixture for 5 to 7 minutes, stirring frequently, until the cabbage is wilted but retains a slight crunch.

Remove from heat and garnish with chopped green onions and toasted sesame seeds before serving.