HAITIAN SLAW / PIKLIZ

Haitian Slaw / Pikliz image

Number Of Ingredients 14

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FOR THE DRESSING:
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
FOR THE SLAW:
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)

Steps:

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

Nutrition Facts : Nutritional Facts Serves