Name: Haitian Slaw
Yield: Serves 8 to 10
Cuisine: Haiti
Ingredients: 1½ cups fresh sour orange juice (see box), or 1 cup fresh lime juice plus ½ cup fresh regular orange juice; 2 tablespoons salt; 2 medium-size carrots, peeled and shredded; 2 medium-size ribs celery, finely chopped; 6 cups shredded green or savoy cabbage (about 1 small head); ½ teaspoon freshly ground pepper; 3 whole cloves; 1 bunch scallions, both white and green parts, trimmed and finely chopped; 5 cloves garlic, finely chopped; 1 large onion, thinly sliced; 2 to 10 Scotch bonnet chiles or habañero peppers, seeded and thinly sliced (for an even hotter slaw, leave the seeds in); 1½ cups distilled white vinegar

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

About the hottest slaw I’ve found on the barbecue trail, this owes its firepower to the dame jeanne, a Haitian cousin of the Scotch bonnet chile. As the name suggests, pikliz is a sort of pickled cabbage. I call for a range of chiles; the full ten would satisfy even the most pyromaniacal Haitian.