This is an easy flavorful coleslaw that is great as a standalone side dish or as a topping for fish or pulled pork tacos This coleslaw is best when left to chill overnight
Prep Time
8 hrs
Dificult
Medium
Servings
8 hrs 33 mins
Ingredients
Instructions
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.