PICKLED ONION AND CILANTRO COLESLAW FOR PULLED PORK

Pickled Onion and Cilantro Coleslaw for Pulled Pork image

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.

Provided by Patty Ruth Hand Pirko

Categories Salad Coleslaw Recipes No Mayo

Time 8h33m

Yield 10

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 176 calories, Carbohydrate 18.5 g, Fat 11.1 g, Fiber 3.3 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 41.9 mg, Sugar 14.4 g