- Pickled Onions:
- 1 teaspoon ground cumin
- 1 cup cider vinegar
- 1/2 cup white sugar
- 1 red onion, thinly sliced
- Coleslaw:
- 1/2 cup olive oil
- 1 teaspoon ground cumin
- 1 head cabbage, thinly sliced
- 1 bunch cilantro, roughly chopped
- salt and ground black pepper to taste
- 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.
- 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.
05/13/2018
recipepes.com
Pickled Onion and Cilantro Coleslaw for Pulled Pork, recipe
PT15M
PT1H
5
455 calories
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