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Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the turkey and use a wooden spoon or spatula to break up the meat as it cooks. Season with onion powder, salt + pepper. Cook until the turkey is browned and cooked through, about 7 minutes.
Add the garlic and ginger cook for an additional minute or until fragrant.
In a measuring cup, mix together rice vinegar, sriracha, soy sauce, and sesame oil.
Add the coleslaw mix, carrots, edamame, riced cauliflower to the skillet with the meat. Pour the soy sauce mixture over the vegetables and meat.
Stir everything together and cook for about 5 minutes or until veggies are tender.
Portion into 4 bowls. Serve with cooked rice or on its own. Top with sliced green onions and/or sesame seeds
Once cooled, store the cooked leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet with a lid over medium heat until warmed through or pop it into the microwave for 60-90 seconds.