In a large pot or Dutch oven over medium-high heat, brown the ground meat until cooked through, breaking it into small crumbles.

Add the diced onion, minced ginger, and minced garlic to the pot and sauté for 3-4 minutes until softened and fragrant.

Stir in the chicken broth, soy sauce, rice vinegar, and black pepper, bringing the mixture to a simmer.

Add the coleslaw mix and shredded carrots to the pot, stirring well to combine.

Simmer for 5-7 minutes until the cabbage is tender but still retains some texture.

Remove from heat and stir in the toasted sesame oil.

Ladle into bowls and garnish with sliced green onions and sriracha if desired.