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Wash and dry produce. Halve jalapeño; thinly slice into half-moons (remove ribs and seeds for less heat). Halve, peel, and thinly slice half the onion (save remaining onion for another use). Trim, peel, and grate carrots on the largest holes of a box grater. In a large bowl, combine sliced onion, carrots, coleslaw mix, vinegar, 1 TBSP sugar, 1½ tsp salt, and as much jalapeño as you like. Cover tightly with plastic wrap and place in the fridge for at least 2 hours or overnight. Serve slaw (draining first) alongside your favorite meal.