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Cabbage Slaw with Habanero and Allspice

Cabbage Slaw with Habanero and Allspice

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    10 minutes active
  • Rating

This piquant slaw was inspired by pikliz, the fiery Haitian pickled relish that accompanies meats and fried foods to balance the richness. We toss thinly sliced cabbage with salt and let it stand for about 30 minutes to soften and draw out the water. At the same time, we quick-pickle red onion and habanero chilies in vinegar and sugar to tame their bite, then combine them with the drained cabbage. The chilies bring heat and fruity notes, while allspice adds warmth and savory-sweetness. Serve right away or refrigerate it for up to five days. Serve with rice and beans or grilled pork, chicken or fish.

Ingredients
  • 1

    pound green OR red cabbage, cored and thinly sliced (about 5 cups)

  • Kosher salt and ground black pepper

  • ½

    medium red onion, thinly sliced

  • 1 or 2

    habanero chilies, stemmed, halved, seeded and thinly sliced

  • ¼

    cup white vinegar

  • 2

    tablespoons white sugar

  • 1

    tablespoon neutral oil

  • ½

    teaspoon ground allspice

Step 1


In a large colander set over a large bowl, toss the cabbage with 1 tablespoon salt. Let stand until the cabbage softens slightly, about 30 minutes, tossing once or twice to encourage the liquid to drain. Meanwhile, in a small bowl, stir together the onion, chilies, vinegar, ½ teaspoon salt and ¼ teaspoon pepper; let stand until the cabbage is ready.

Step 2

Discard the liquid in the large bowl, then transfer the cabbage to the bowl. Add the sugar, oil and allspice to the onion mixture; stir until the sugar dissolves, then add the mixture to the cabbage. Toss, then taste and season with salt and pepper.

Step 3

Optional garnish: Fresh flat-leaf parsley leaves OR fresh cilantro leaves