Pickled Onion and Cilantro Coleslaw for Pulled Pork

PREP TIME

15 mins
COOK TIME

20 mins
TOTAL TIME

8 hrs 35 mins
SERVING

10 People
VIEWS

8

Elevate your pulled pork (or fish tacos!) with this vibrant and zesty coleslaw. Pickled red onions mingle with fresh cilantro and crisp cabbage in a tangy, cumin-infused dressing. Prepare ahead for maximum flavor!

Ingridients

Adjust Servings

1 teaspoon ground cumin

1 cup cider vinegar

1/2 cup white sugar

1 red onion, thinly sliced

1/2 cup olive oil

1 head cabbage, thinly sliced

1 bunch cilantro, roughly chopped

Salt and ground black pepper to taste

Nutrition

Carbohydrate

19 g
Fiber

3 g
Protein

2 g
Saturated Fat

2 g
Sodium

42 mg
Sugar

14 g
Fat

11 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Toast cumin in a small saucepan over medium heat until fragrant, about 3 minutes. Stir in vinegar and sugar; bring to a boil and cook for 5 minutes. Add sliced red onion; reduce heat to a simmer. Simmer for 5 minutes. Remove from heat and let cool completely. Transfer pickled onion mixture to a bowl, cover, and refrigerate for at least 4 hours (or preferably overnight).

02

Step

In a separate bowl, whisk together olive oil, 2 tablespoons of the reserved pickled onion liquid, and remaining 1 teaspoon of cumin. Add the sliced cabbage, chopped cilantro, and half of the pickled onions. Season generously with salt and pepper to taste. Refrigerate for at least 4 hours to allow the flavors to meld.

For a creamier coleslaw, add a tablespoon or two of mayonnaise to the dressing.
If you don't have time to chill the coleslaw overnight, at least a few hours of refrigeration will still significantly improve the flavor.
Taste and adjust seasonings before serving. A squeeze of lime juice can add a nice brightness.
Consider using a mandoline for uniformly thin sliced red onion and cabbage

Adrienne Jakubowski

Written by

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