Pickled Onion and Cilantro Coleslaw for Pulled Pork

4.5
(2)

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.

1
Prep Time:
15 mins
Cook Time:
18 mins
Additional Time:
8 hrs
Total Time:
8 hrs 33 mins
Servings:
10
Yield:
10 servings

Ingredients

Pickled Onions:

  • 1 teaspoon ground cumin

  • 1 cup cider vinegar

  • ½ cup white sugar

  • 1 red onion, thinly sliced

Coleslaw:

  • 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

Directions

  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
11g Fat
19g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 176
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 42mg 2%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 12%
Total Sugars 14g
Protein 2g
Vitamin C 46mg 228%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 271mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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