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Haitian Scotch Bonnet Slaw (Pikliz)
Serve this crunchy, spicy Haitian slaw alongside braised meats or fried foods, as a filling for tacos or atop a bowl of black beans. For a spicier version, leave some or all of the seeds in the chilies. Shred the carrot using the large holes of a box grater. Leftovers can be refrigerated in an airtight container for up to two days.
4
cups
Tip
Don’t touch your eyes or other parts of your face after handling the chilies with bare hands, as the capsaicin (the heat-containing compound) is easily transferred. If you can, wear rubber gloves to prep the chilies.
15 minutes
Ingredients
-
½
cup white vinegar
-
2
tablespoons lime juice
Reviews
July 2, 2022
Love this
So crunchy... Vinegary... Spicy... Love this, thank you!
September 29, 2025
Good as a condiment--to intense as a slaw
I felt confused at first by the ratio of cabbage to sauce. Sure enough, the vinegar/sugar is way too intense for this to be a slaw I would eat on its own. But it works as a condiment.
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***Yup, delish, especially in a black bean taco. Easy, too!