Brown the ground pork in a medium non-stick pan. This one is my favorite.

While the pork is cooking, chop the cabbage and shred the carrots, kohlrabi and ginger. I used my food processor but you can shred them by hand.

Remove the pork from the pan and set aside. Cook the cabbage, carrots, kohlrabi and ginger until tender.

Mix the vinegar, coconut aminos, fish sauce and sesame oil together. Poor over tender veggies.

Add pork to veggies and mix well. Cook on med/high until the liquids have evaporated. Stir often.

In a separate dish, mix the mayo and hot sauce.

Serve the pork and veggies and top with mayo mixture, green onions and chopped cashews.