Skip to main content
LoginSign Up
Haitian Scotch Bonnet Slaw (Pikliz)

Haitian Scotch Bonnet Slaw (Pikliz)

By Sandra Rose GluckMay 23, 2018

  • Makes
    4 cups
  • Cook Time
    15 minutes
  • Rating

Serve this crunchy, spicy Haitian slaw alongside braised meats or fried foods, as a filling for tacos or atop a bowl of black beans. For a spicier version, leave some or all of the seeds in the chilies. Shred the carrot using the large holes of a box grater. Leftovers can be refrigerated in an airtight container for up to two days.

Tip

Don’t touch your eyes or other parts of your face after handling the chilies with bare hands, as the capsaicin (the heat-containing compound) is easily transferred. If you can, wear rubber gloves to prep the chilies.

Ingredients
  • ½

    cup white vinegar

  • 2

    tablespoons lime juice

  • 2

    tablespoons white sugar

  • 2

    habañero or Scotch bonnet chilies, stemmed and seeded

  • 1

    medium garlic clove

  • 1

    teaspoon fresh thyme leaves

  • ¾

    teaspoon kosher salt

  • 2

    cups thinly sliced green cabbage (6 to 8 ounces)

  • 1

    large carrot, peeled and shredded

  • 1

    medium shallot, halved and thinly sliced

In a blender, puree the vinegar, lime juice, sugar, chilies, garlic, thyme and salt until smooth, about 30 seconds. Transfer to a large bowl, then add the cabbage, carrot and shallot. Toss well. Cover and refrigerate for at least 2 hours before serving.

Featured in