In a large skillet, heat the oil on medium heat.
Once hot, add the ground turkey and break it up to cook.
When turkey is no longer pink, add the onions, salt and pepper, and saute for 2 minutes. Add a tbs of water if your turkey is very dry.
Add the coleslaw bag, and pickles. Put a lid on the skillet and let the coleslaw cook down for about 3 minutes - until cabbage is tender.
Once cooked down, stir in the mustard and water. Allow excess water to cook down, and if your mixture is really dry, add a table spoon of water in.
Stir in the shredded cheese.
Divide into meal prep containers and garnish with sesame seeds.
Allow the meal preps to cool to to the touch, then add the lid and place in the fridge for no more than 4 days.