Haitian Slaw


Preparation info
  • Serves

    8 to 10

    • Difficulty


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.


For the Dressing

  • cups distilled white vinegar
  • cups fresh sour orange juice (see box), or


Advance Preparation

  • 24 hours for pickling the slaw