In a large pot, brown the ground turkey over medium high heat, about 5 minutes. Once cooked through, lower the heat to medium.
Add the shredded cabbage and carrots and saute for about 5 minutes until it begins to wilt down.
Whisk together the coconut aminos, garlic cloves, vinegar, sesame oil, and a pinch of salt and pepper. Pour into the pot and mix.
Cook for another 5-10 minutes, stirring occasionally until the cabbage is completely wilted but still has a bite to it. Remove from the heat and set aside.
To make the spicy mayo, whisk together ½ cup mayo with desired amount of sriracha or chili sauce - at least 1 tbsp is recommended for some heat. If the sauce is too thick, think it out with 1 tbsp of water at a time.
Serve by drizzling the desired amount of spicy mayo over each serving and garnish with sesame seeds and green onion.