Cilantro Coleslaw with pickled onions

Patty Ruth Hand Pirko

"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."
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8 h servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. Prepare pickled onions:
  2. Heat 1 tsp. cumin in small stock pot until just toasted.
  3. Add vinegar and sugar and bring to a slow boil. Allow to boil for 5 minutes.
  4. 3. Add onions and reduce to a simmer. Simmer for 5 minutes.
  5. 4. Cool and then cover and refrigerate for at least 4 hours up to 24 hours before using.
  6. Prepare Coleslaw:
  7. Whisk olive oil, 1 tsp cumin and 2 Tbsp juice from pickled onions.
  8. Mix cabbage and cilantro
  9. Add in pickled onions.
  10. Salt and Paper to taste.
  11. Pour dressing over and mix well
  12. Refrigerate for 4 hours to overnight before serving.


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