Haitian Slaw

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

Pikliz

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.

Ingredients

For the Dressing

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

Americas
Haiti
Side dish
Caribbean
Gluten-free
Vegan
Spicy

Method

Advance Preparation

24 hours for pickling the slaw