This pickled onion and cilantro coleslaw for pulled pork is an easy, flavorful side dish recipe that is great as is or as a topping for fish or pulled pork tacos. It is best when left to chill overnight.
Ingredients
- 1 teaspoon ground cumin
- 1 cup apple cider vinegar
- 0.5 cups white sugar
- 1 red onion , thinly sliced
Instructions
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1
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 and cook for 5 minutes. Add onion; reduce heat to a simmer. Simmer for 5 minutes. Remove from heat; cool. Transfer pickled onion mixture to a bowl; cover and refrigerate at least 4 hours.
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2
Whisk olive oil, 2 tablespoons pickled onion liquid, and 1 teaspoon cumin in a bowl. Stir in cabbage, cilantro, and Ā½ pickled onion; season with salt and black pepper. Refrigerate at least 4 hours.
Nutrition Facts
Per serving
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