This coleslaw is simple to make and full of flavor. It tastes wonderful on its own or as a topping for fish or pulled pork tacos. It’s preferable for this cole slaw to cool overnight.
| Prep Time: | 15 mins |
| Cook Time: | 18 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 33 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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.
- Nutrition data for this recipe includes the full amount of pickled onions. The actual amount of pickled onions consumed will vary.
Reviews
This is exactly what we were looking for with tacos in the summer. So cold and crisp and refreshing.
11.28.17 This was a really tasty side dish to some curried chicken and rice. As directed, I let the pickled onions marinate for 4 hours and then the coleslaw itself for another 3 hours. Step #2 tells you to mix in half of the pickled onions, but it doesn’t tell you what to do with the other half??? The onions were sooooo good that I just added all of them to the coleslaw. The cumin brings a new flavor to coleslaw and is tempered nicely with the sweetness from the sugar. Totally different coleslaw that was totally enjoyed!