Mexi-Thai Coleslaw

1 - 16 oz. bag coleslaw mix
3 green onions
1 small bunch cilantro, chopped
1 cup yellow corn kernels (I use frozen)
1 cucumber, peeled, quartered, and sliced
1 small green bell pepper, diced

Dressing:

1/2 cup rice wine vinegar
1-2 Tbsp olive oil
1 Tbsp lime juice
1 tsp cumin

1 tsp chili-garlic sauce

1 tbsp sugar

1/4 tsp salt

Mix all vegetables together and toss with dressing.