Pickled Onion And Cilantro Coleslaw For Pulled Pork - cooking recipe

Ingredients

Pickled Onions:
1 teaspoon ground cumin
1 cup cider vinegar
1/2 cup white sugar
1 red onion, thinly sliced
Coleslaw:
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

Preparation

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.