Pickled Onion and Cilantro Coleslaw for Pulled Pork recipe

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Ingredients

1 teaspoon ground cumin
1 cup cider vinegar
½ cup white sugar
1 red onion, thinly sliced
½ cup olive oil
1 teaspoon ground cumin
1 head cabbage, thinly sliced
1 bunch cilantro, roughly chopped
salt and ground black pepper to taste

Nutrition Info

176 calories
carbohydrate: 18.5 g
cholesterol: : -
fat: 11.1 g
fiber: 3.3 g
protein: 1.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 41.9 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar. Bring to a boil, cook for 5 minutes. Add onion and reduce to a simmer. Simmer for 5 minutes. Let cool, cover and refrigerate for at least 4 hours.

  2. Whisk olive oil, 1 teaspoon cumin, and 2 tablespoons juice from the pickled onions in a bowl. Mix in cabbage, cilantro, and half of the pickled onions. Stir in salt and black pepper. Refrigerate at least 4 hours.

Recipe Yield

10 servings

Recipe Note

This is an easy, flavorful coleslaw that is great as a stand-alone side dish or as a topping for fish or pulled pork tacos. This coleslaw is best when left to chill overnight.

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