Haitian Slaw / Pikliz

Serves: 8
Total Calories: 70


1 1/2 cups white vinegar, distilled
1 1/2 cups orange juice, fresh sour, or 1 cup fresh lime juice plus 1/2 cup fresh regular orange juice
2 tablespoons salt
1/2 teaspoon black pepper, freshly ground
3 cloves, whole
6 cups cabbage, shredded green or savoy (about 1 small head)
2 carrots, medium, peeled and shredded
2 ribs celery, finely chopped, medium sized
1 onion, large, thinly sliced
1 bunch scallion, both white and green parts, trimmed and finely chopped
5 cloves garlic, finely chopped
2 to 10 scotch bonnet or habanero chiles, seeded and thinly sliced (for an even hotter slaw, leave the seeds in)


1. Prepare the dressing. Combine the vinegar, sour orange juice, salt, pepper, and cloves in a 2-quart crock, jar, or large nonreactive bowl. Whisk until the salt dissolves.

2. Stir in the cabbage, carrots, celery, onion, scallions, garlic, and chiles. Cover the crock with plastic wrap and let the slaw pickle in the refrigerator for at least 24 hours before serving. Stir several times to ensure even curing. The slaw can be made up to a week in advance store, tightly covered, in the refrigerator.

Serves 8 to 10

Nutritional Facts:

Serves: 8
Total Calories: 70
Calories from Fat: 0

This Haitian Slaw / Pikliz recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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