Heat a large skillet over medium-high heat and add the ground meat

Cook while breaking it apart until fully browned and no longer pink

Drain excess grease if necessary to keep the dish light

Add garlic powder and ginger, stirring to coat the meat evenly

Mix in the coleslaw blend and cook until it begins to soften

Pour in soy sauce or coconut aminos and stir thoroughly

Continue cooking until cabbage is tender but still slightly crisp

Sprinkle in red pepper flakes if you want added heat

Remove from heat and top with fresh green onions

Serve immediately while hot for best flavor and texture