This red hot spicy Haitian slaw (Pikliz) is like the Kimchi of the Caribbean and make the perfect side dish or condiment.
Servings 4 servings
- 2 cups of cabbage shredded (roughly half of a cabbage)
- 1 carrot julienned
- 1 shallot/red onion sliced
- 3 scotch bonnet sliced
- 2 cups of white vinegar
- ½ tsp of pink salt
- juice of ½ lime
Add the cabbage, carrots, shallots and scotch bonnet to a bowl
Use tongs to toss evenly and combine together
Squeeze the lime all over the vegetables and sprinkle on the pink salt
Pack the vegetables into mason jars (might need 2-3) evenly and pour the vinegar so it fills roughly ¾ of the jar.
Store in the refrigerator and use accordingly
- Cutting the cabbage and carrots - I used half of a large cabbage which works out to be roughly 2 cups worth. I cut the cabbage lengthways to achieve those shreds. The carrots I skillfully julienned by hand, use a julienne peeler, if your knife skills aren't the best.
- Shallots - you don't need too many shallots, in fact one should be suffice. If you don't like the taste of shallots use a regular or red onion instead.
- Scotch bonnet - this is the best part for me. If you don't like heat simply skip using it or discard the membrane (the seeds) which is where the heat lies. Please be very careful when handling the peppers, use gloves if you must and do not rub your eyes.
- Toss the ingredients - use tongs to toss the ingredients together so they are combined. I like to add the pink salt and lime juice now before moving onto the next step.
- Flavour intensity, For intense flavour allow to pickle for up to 5 days before use
- Add a few more extra ingredients (see above) for intense flavour
- Breaking down your scotch bonnet. Pulse the scotch bonnet pepper with some vinegar and pour over the slaw if you don't care to eat the pieces.
Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 312mg | Potassium: 153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2653IU | Vitamin C: 27mg | Calcium: 29mg | Iron: 1mg