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Spicy Haitian Slaw (Pikliz)

Spicy Haitian Slaw (Pikliz)

By Milk StreetJanuary 17, 2025

  • Makes
    Makes 5 cups
  • Cook Time
    25 minutes
  • Rating

Serve this crunchy, spicy 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 chili. Shred the carrot using the large holes of a box grater. Leftovers can be refrigerated in an airtight container for up to one week.

Ingredients
  • ½

    cup white vinegar

  • 2

    tablespoons lime juice

  • 2

    tablespoons white sugar

  • 1 - 2

    Scotch bonnet or habanero chilies, stemmed and seeded

  • 1

    medium garlic clove, smashed and peeled

  • ½

    teaspoon dried thyme or 1 teaspoon fresh thyme

  • Kosher salt and ground black pepper

  • 3

    cups thinly sliced green cabbage

  • 3

    large carrot, peeled and grated

  • 1

    medium shallot, halved and thinly sliced

In a blender, puree the vinegar, lime juice, sugar, chili, garlic, thyme and ¾ teaspoon salt until smooth, about 30 seconds. In a large bowl, combine the cabbage, carrot and shallot. Add the puree, then toss. Taste and season with salt and pepper. Cover and refrigerate for at least 2 hours. Let stand at room temperature for 30 minutes before serving.

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