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Pickled Onion and Cilantro Coleslaw for Pulled Pork

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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8 h 33 m servings 176 cals
Original recipe yields 10 servings

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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; 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.
  2. 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.

Nutrition Facts

Per Serving: 176 calories; 11.1 g fat; 18.5 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 42 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...