Heat a large skillet over medium high heat.
Add the avocado oil and sauté the onion and half of the scallions until the onion becomes translucent, about 3 minutes.
Add the pork, ginger and garlic, and cook for about 6-8 minutes, or until pork is no longer pink, breaking the pork up into crumbles; drain any excess fat.
Stir in soy sauce, mirin, sesame oil, salt, and rice vinegar. Cook for another minute, and then add the coleslaw mix.
Stir to combine the ground pork with the coleslaw mixture about 3 minutes. Turn off the flame.
Garnish with sliced scallions.