This coleslaw isn’t your typical side dish—it’s a bold, sweet-tangy twist on the classic, with a big punch of personality. Our Toasted Sesame Oil brings a warm, nutty depth, while our Pineapple Balsamic sings with sweet, citrusy vibrance. It’s the kind of dish that’ll make you rethink your BBQ sides—light, zesty, and refreshing, like a cool breeze on a hot day, but with a whole lot more flavor.

I N G R E D I E N T S :

• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup green onions, chopped
• 2 tbsp Rocky Mountain Olive Oil Toasted Sesame Oil
• 3 tbsp Rocky Mountain Olive Oil Pineapple White Balsamic Vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• salt and pepper to taste

I N S T R U C T I O N S :

1. In a large bowl, combine the shredded cabbage, carrots, and green onions.
2. In a separate bowl, whisk together the Toasted Sesame Oil, Pineapple Balsamic, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss to coat.
4. Refrigerate for 30 minutes before serving to allow flavors to meld.