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 caloriescarbohydrate: 18.5 gcholesterol: : -fat: 11.1 gfiber: 3.3 gprotein: 1.8 gsaturatedFat: 1.5 gservingSize: -sodium: 41.9 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Pickled Onion and Cilantro Coleslaw for Pulled Pork
Directions
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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.