Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and break it up with a spatula. Cook until mostly browned, about 5 to 6 minutes.

Push the turkey to one side of the pan. Add the remaining tablespoon of olive oil to the empty side, then add the diced onion. Cook the onion until softened, about 3 to 4 minutes.

Stir the turkey and onion together, then add the shredded carrots, minced garlic, and minced ginger. Cook for 2 minutes until the garlic and ginger are fragrant.

Pour in the chicken broth and use a spatula to scrape any browned bits from the skillet bottom, enhancing the flavor.

Add the shredded cabbage, soy sauce or tamari, rice vinegar, salt, and black pepper. Stir everything together so the cabbage is evenly coated.

Cover the skillet, reduce heat to medium-low, and simmer for 12 to 15 minutes, stirring occasionally, until the cabbage is tender but not mushy.

Remove from heat and stir in the toasted sesame oil. Taste and adjust seasoning with more soy or salt if needed.

Serve over cooked white rice if desired, garnished with sliced green onions, toasted sesame seeds, and a drizzle of sriracha mayo.