Heat the sesame oil in a large sauté pan over medium heat. Add the ground turkey and break up into small chunks with a wooden spoon. Cook for 3-4 minutes or until no longer pink. Add the garlic and ginger and cook for 30 seconds more.

Add the cabbage, carrot, white and light green parts of green onion, coconut aminos and rice wine vinegar, and stir well to combine. Cook for 4-5 minutes or until the vegetables have reached the desired level of doneness.

Remove from heat and top with sliced scallions and sesame seeds (optional). Enjoy!