Make the Pickled Red Onions
Start by preparing the onions.
Cut the red onion in half and slice it into very thin half-moons.
Place the slices into a small, heatproof bowl or a glass jar.
In a small saucepan over medium heat, combine the white wine vinegar and sugar.
Stir constantly until the sugar completely dissolves.
Remove from the heat, stir in the pinch of salt, and carefully pour the hot liquid over the sliced onions.
Cover the bowl or seal the jar and place it in the refrigerator.
Let the onions pickle for at least 8 hours, or overnight for the best flavor and vibrant color.
Prepare the Cumin-Lime Vinaigrette
In a medium bowl, whisk together the olive oil, vegetable oil, and fresh lime juice.
Set this aside for now.
In a small saucepan, combine the diced onion, orange juice, maple syrup, malt vinegar, and toasted cumin seeds.
Bring the mixture to a boil over medium-high heat.
Continue to cook, stirring occasionally, for about 5 minutes, or until the liquid has reduced and the mixture is almost dry. This concentrates the flavors beautifully.
Carefully transfer the hot mixture to a blender and puree until completely smooth.
Pour the warm puree into the oil and lime juice mixture.
Season with salt and whisk until the vinaigrette is fully emulsified and blended.
Assemble the Slaw
When you're ready to serve, drain the pickled red onions from their pickling liquid.
In a large salad bowl, combine the julienned cabbage, mango, diced jicama, toasted pecans, fresh cilantro, and the drained pickled onions.
Drizzle the Cumin-Lime Vinaigrette over the slaw. Start with a small amount and add more as needed, tossing gently until everything is lightly and evenly coated. You may not need all of the dressing.
Season with a final pinch of salt to taste, give it one last toss, and serve immediately for the best crunch.
Don't skip toasting the cumin seeds!
Heating them in a dry skillet for a minute until fragrant releases their essential oils and deeply enhances the flavor of the vinaigrette.
