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Add 1 lb of 99% lean ground turkey to a large skillet and cook until fully browned.
Add 1.5tbsp minced garlic and as much ground ginger as you’d like. Cook for another 1–2 minutes.
Add a 12oz bag of coleslaw mix, 1 cup shredded carrots, 1 cup frozen riced cauliflower, and 2 cups frozen edamame to the skillet with the turkey.
In a bowl, mix together 1tbsp rice vinegar, 1tbsp sriracha, 2tsp sesame oil, and ⅓ cup reduced-sodium soy sauce.
Pour the sauce mixture over everything and stir well.
Cook for about 3-5 minutes, stirring occasionally, until the vegetables are tender and everything is heated through.
Serve topped with sesame seeds and green onions.