Spicy Haitian Slaw (Pikliz)

Ingredients

• 1 lb Green cabbage (Finely shredded)
• 1 medium Carrot (Shredded using the large holes of a box grater)
• 1 small Red onion (Thinly sliced)
• 2 Scotch bonnet or habanero chile (Thinly sliced; remove some or all seeds for a milder slaw, or leave them in for extra heat)
• 3 cloves Garlic (Thinly sliced or minced)
• 1.5 cup White vinegar (Distilled white vinegar)
• 2 tbsp Lime juice (Freshly squeezed)
• 2 tsp Kosher salt (Plus more to taste)
• 1 tsp Granulated sugar (Balances the acidity)

Steps

1. 1

   Thinly shred the cabbage and place it in a large nonreactive bowl. Shred the carrot with the large holes of a box grater, then add it to the cabbage.

2. 2

   Add the sliced red onion, chile, and garlic to the bowl. Toss thoroughly so the vegetables are evenly distributed.

3. 3

   In a small saucepan, combine the white vinegar, lime juice, kosher salt, and sugar. Warm over medium heat, stirring, just until the salt and sugar dissolve; do not boil vigorously.

4. 4

   Pour the warm vinegar mixture over the vegetables. Toss until all of the cabbage and vegetables are moistened and coated.

5. 5

   Let the pikliz stand at room temperature for at least 20 minutes before serving so the cabbage begins to soften and the flavors meld. Transfer leftovers to an airtight container and refrigerate.

Notes

For a spicier version, leave some or all of the chile seeds in. Refrigerate leftovers in an airtight container for up to one week. The source page states that the recipe makes 5 cups and lists a 25-minute cook time, but the ingredient list and method were unavailable behind the membership prompt; the ingredient quantities and method above are a reconstruction from the dish description and standard pikliz preparation.

Nutrition per serving

• side dish
• slaw
• pickled
• spicy
• vegetarian
• vegan
• gluten-free
• Caribbean