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Ingredients8 h 33 m servings 176 cals
Original recipe yields 10 servings
- 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.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of pickled onions. The actual amount of pickled onions consumed will vary.
Per Serving: 176 calories; 11.1 g fat; 18.5 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 42 mg sodium. Full nutrition
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