Aren’t you all curious to know how I’ve been eating my pink pickled onions?
I’ve added them to salads and sandwiches so far but my favorite has been:
I seasoned some ground pork with cumin, paprika, coriander, chili powder, and jalapeno. I then made some guacamole and red cabbage slaw. Topped the whole thing with a couple of strands of pickled onion.
Seriously, the pickled onion takes ordinary tacos to a whole different level.
Have you made your batch yet?
Quick and Easy Garnishes
Guacamole: Preparation Time: 8 mins
2 ripe Hass avocados
1 jalapeno finely chopped
salt to taste
1 tablespoon of chopped red onion
1 handful of cilantro roughly chopped
Directions: Cut avocados in half and scoop out the insides with a spoon. Squeeze lime onto the avocados and sprinkle a bit of salt. Add red onion, cilantro, and jalapeno and mix.
Red Cabbage Slaw: Preparation time: 5 mins; marinating time: 20 mins
1/4 red cabbage sliced thin
1 carrot sliced thin
a couple of dashes of rock salt
a dash of cumin
1/2 handful of cilantro roughly chopped
Directions: Place sliced red cabbage and carrot into a mixing bowl. Add dashes of rock salt and toss with your fingers to begin the process of wilting. Squeeze in lime juice, add cumin, and sprinkle cilantro. Mix well and let it sit until the cabbage starts to become tender.