Pickled Onion and Cilantro Coleslaw for Pulled Pork
Recipe by Patty Ruth Hand Pirko from allrecipes.com
Dinner 9 Hr. 33 Mins.
Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 176
- Carbohydrate: 19g
- Fat: 11g
- Fiber: 3g
- Protein: 2g
- Sugar: 14g
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