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Heat sesame oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent. Add ground meat and cook, stirring, until no longer pink. Drain if it’s too liquid.
Add garlic, ginger, chestnuts, and cook for 30 seconds until fragrant. Add rice wine vinegar, soy sauce, hoisin sauce, sriracha sauce, coleslaw mix, and carrots to the skillet. Season with salt and pepper. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted.
Remove the skillet from the heat. Adjust seasoning if necessary.
Sprinkle green onions and sesame seeds. Drizzle sriracha mayo on top and serve warm in a bowl.
Mix ingredients in a bowl until well combined.