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Cilantro Coleslaw with Pickled Onions

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PREP TIME
15 min
COOKING TIME
18 min
TOTAL TIME
513 min
SERVINGS
10 servings
Dinner
Cilantro Coleslaw with Pickled Onions
Ingredients
  • 1 teaspoon ground cumin
  • 1 cup cider vinegar
  • 1/2 cup white sugar
  • 1 red onion, thinly sliced
  • 1/2 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
1
Heat a small saucepan over medium heat, allowing the cumin to warm up and turn lightly browned, approximately 3 minutes. Introduce vinegar and sugar into the mixture, stirring until well combined. Bring the ingredients to a rolling boil; continue cooking for 5 minutes. Add sliced onion and adjust the heat to a gentle simmer, allowing it to cook for another 5 minutes. Allow the mixture to cool completely before covering and refrigerating it for at least 4 hours.
2
In a separate bowl, combine olive oil, toasted cumin, and the juice extracted from the pickled onions. Mix in shredded cabbage, chopped cilantro, and half of the pickled onion mixture. Add a pinch of salt and black pepper to taste. Refrigerate the salad for at least 4 hours, allowing the flavors to meld together.