Description
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.
Ingredients
- 1 teaspoon ground cumin
- 1 cup cider vinegar
- ½ cup white sugar
- 1 red onion, thinly sliced
- 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
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.
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 8 hrs 33 mins
Servings: 10