Wash and dry produce.

Trim and halve radishes; thinly slice into half-moons. Trim and thinly slice scallions, separating whites from greens. Roughly chop cabbage and carrot mix if necessary. Trim and discard root end from lettuce. Reserve 6 large leaves (12 leaves for 4 servings) for serving; thinly slice remaining lettuce. Gently crush crispy fried onions in their bag.

In a small microwave-safe bowl, combine vinegar, 1 TBSP water, 1 tsp sugar, and a pinch of salt (2 TBSP water, 2 tsp sugar, and a big pinch of salt for 4 servings). Stir in radishes; cover with plastic wrap and microwave for 1 minute. TIP: No microwave? No problem! Heat vinegar mixture in a small pot until steaming, then pour over radishes.

Carefully remove and discard plastic wrap. Set radishes aside to pickle, stirring occasionally.

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, turkey*, salt, and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.

Add cabbage and carrot mix, sweet soy glaze, garlic powder, half the Sriracha (add more if you like things spicy!), and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until sauce has thickened and everything is evenly coated, 2-3 minutes.

Divide lettuce leaves between plates; fill with shredded lettuce and turkey. Top with gochujang aioli, pickled radishes, crispy fried onions, and scallion greens. Serve.