Pikliz is a traditional accompaniment to griot, the braised and fried pork dish that’s pretty much the national dish of Haiti, but I’m told if you’re Haitian, you eat it with everything. It’s delicious enough that I believe it.
Consider this the summer slaw you’ve been dreaming of. Crunchy, tangy with citrus juice, just a little bit hot (with the amount of pepper we’ve included), it’s just the right side for rich dishes or anywhere you want something with a peppery punch.
When first made, the pikliz is pretty hot, but the heat mellows as it sits and we found the final result here perfect for folks who appreciate a little heat, but don’t want something overwhelming. Rock Steady’s Jacob Thomas notes that when his mother makes this, “she throws in all the hot peppers in there.”
Ingredients:
1 1/4 pounds green cabbage, shredded (about 9 cups) 3/4 pound carrots, shredded (about 4 cups) 1/2 pound onions, shredded (about 1 cup) 1 1/4 cups orange juice 1 habanero or Scotch bonnet pepper 1 1/4 cups vinegar 2/3 cup lemon juice 1/3 cup lime juice 1/4 cup salt
Preparation:
In a large bowl, combine shredded cabbage, carrots and onion. Set aside.
In the jar of a blender, combine orange juice and habaneros and blend until smooth. Pour over vegetables. Add vinegar, lemon juice, lime juice and salt. Stir together and taste for salt and heat. Allow to rest at least 24 hours before serving. Makes: 8 cups