• In a small bowl, whisk together the 1/4 cup coconut aminos, rice vinegar, sambal oelek, and juice of 1 lime. Set aside until ready to use.
  
• In a large nonstick skillet, add half the sesame oil. Once hot, add the ground turkey and cook until browned, stirring occasionally and breaking up with the back of a spatula. Drain and set aside.
  
  
• In the same skillet, add the rest of the sesame oil. Then add the ginger, garlic, and white parts of the green onions. Sautée until fragrant, about a minute.
  
• Add the coleslaw and cook until soft and tender, about 5-7 minutes more.
  
  
• Add the cooked ground turkey back into the skillet and season with salt and pepper.
  
• Using your spatula, make a well in the center of the ground turkey mixture in the skillet.
  
• Beat the eggs in a bowl and slowly pour them in. Allow them to sit, undisturbed, a couple minutes, until they begin to firm up. Then scramble and mix them in with the rest of the ingredients.
  
• Pour the coconut amino sauce mixture in and stir to coat. The sauce will be watery at first so cook a few minutes (while you're making the sweet and sour sauce) to reduce some of the liquid.

FOR THE KETO SWEET AND SOUR SAUCE

• Add the cornstarch and water to a small bowl or ramekin and mix with a fork until well combined. Add all the remaining ingredients to a saucepan and place over medium heat. Bring to a bowl, stirring frequently.
  
• Slowly pour in the cornstarch mixture and reduce the heat to medium low. Simmer for 5-10 minutes or until the sauce thickens. Remove from the heat and allow to cool slightly before using (it will thicken more as it cools).
  

TO ASSEMBLE

• Divide the ground turkey and cabbage mixture amongst two large bowls. Top with the chopped green onion tops and as much of the sweet and sour sauce as you want!* Serve hot & enjoy!