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My review
Pickled Onion and Cilantro Coleslaw for Pulled Pork
14
Patty Ruth Hand Pirko
"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."
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Ingredients
8 h 33 m servings 176Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of pickled onions. The actual amount of pickled onions consumed will vary.
Nutrition Facts
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11/28/2017
11.28.17 This was a really tasty side dish to some curried chicken and rice. As directed, I let the pickled onions marinate for 4 hours and then the coleslaw itself for another 3 hours. Step ...