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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
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
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 176 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 8% |
| Sodium42mg | 2% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber3g | 12% |
| Total Sugars14g | |
| Protein2g | |
| Vitamin C46mg | 228% |
| Calcium59mg | 5% |
| Iron1mg | 6% |
| Potassium271mg | 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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