Cabbage Slaw with Habanero and Allspice

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.