Add ground pork to a large skillet and cook over medium heat. Add onion to the skillet and cook until meat is no longer pink, and onions are translucent.
While meat is cooking, add coconut aminos, garlic, sesame oil, rice vinegar, ginger, and salt/pepper in a small bowl and mix well. Set aside.
Add the coconut amino mixture and coleslaw to the skillet. Cook until the slaw is crisp, yet tender.
Remove from heat and serve. Add any additional toppings if desired.