Pickled Onion and Cilantro Coleslaw for Pulled Pork
Recipe information
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Cooking:
15 min.
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Servings per container:
10
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Source:

Ingredients for - Pickled Onion and Cilantro Coleslaw for Pulled Pork

1. Ground cumin - 1 teaspoon
2. Cider vinegar - 1 cup
3. White sugar - ½ cup
4. Red onion, thinly sliced - 1
5. Olive oil - ½ cup
6. Ground cumin - 1 teaspoon
7. Cabbage, thinly sliced - 1 head
8. Cilantro, roughly chopped - 1 bunch
9. Salt and ground black pepper to taste - 1 bunch

How to cook deliciously - Pickled Onion and Cilantro Coleslaw for Pulled Pork

1. Stage

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. Stage

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.