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Heat a large skillet over medium-high heat. Add the diced onion and cook until translucent, then add the ground meat and cook, stirring, until no longer pink. Drain any excess liquid if needed.
Add the garlic, ginger, and water chestnuts, cooking for about 30 seconds until fragrant. Stir in the rice wine vinegar, soy sauce, hoisin sauce, and sriracha sauce, mixing well.
Add the coleslaw mix and shredded carrots to the skillet. Season with salt and pepper, then cook for 5-7 minutes, stirring occasionally, until the cabbage is wilted.
Remove from heat and adjust seasoning if necessary. Sprinkle with green onions and sesame seeds, drizzle with sriracha mayo, and serve warm in a bowl.
Mix ingredients in a bowl until well combined.