This is not much of a recipe, but it - along with an olallieberry salsa - made the fish tacos I served for dinner. The slaw added another texture and the vinaigrette tempered the natural sweetness of the olallies.
2 C shredded green cabbage
1/4-1/2 C Olallie-Oregano Vinaigrette
freshly ground sea salt
freshly ground pepper
Place all of the ingredients in a large mixing bowl and toss to coat. Let stand for at least 20 minutes before serving.