Pickled Onion and Cilantro Coleslaw for Pulled Pork

Ingredients

• ground cumin (1 teaspoon)
• apple cider vinegar (1 cup)
• white sugar (0.5 cup)
• red onion (1 )
• olive oil (0.5 cup)
• cabbage (1 head)
• cilantro (1 bunch)
• salt (0 )
• ground black pepper (0 )

Instructions

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 and cook for 5 minutes. Add onion; reduce heat to a simmer. Simmer for 5 minutes. Remove from heat; cool. Transfer pickled onion mixture to a bowl; cover and refrigerate at least 4 hours.
2. Whisk olive oil, 2 tablespoons pickled onion liquid, and 1 teaspoon cumin in a bowl. Stir in cabbage, cilantro, and 1/2 pickled onion; season with salt and black pepper. Refrigerate at least 4 hours.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 176
• fat: 11 g
• sats: 2 g
• carbs: 19 g
• fibre: 3 g
• protein: 2 g
• salt: 0.042 g