Asian Coleslaw

2 cups green cabbage, shredded

1 cup red cabbage, shredded

1 carrot, peeled & grated
1 green onion, diced

1 Tbsp. sugar

2 Tbsp. Olivelle toasted sesame olive oil

2 Tbsp. Olivelle jalapeno lime balsamic vinegar

1 tsp. salt

1/2 tsp. course black pepper

Place cabbage, carrot and green onion in mixing bowl. Combine remaining ingredients in a separate bowl and whisk until blended. Pour over salad and refrigerate until ready to serve. Serve as a side dish or use to enhance fish tacos. For kids, consider using softshell street tacos filled with two fishsticks and a scoop of coleslaw.