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Spicy Haitian Slaw (Pikliz)
Serve this crunchy, spicy 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 chili. Shred the carrot using the large holes of a box grater. Leftovers can be refrigerated in an airtight container for up to one week.
Makes
5 cups
25 minutes
Ingredients
-
½
cup white vinegar
-
2
tablespoons lime juice
Reviews
January 29, 2025
Pork was a tad underseasoned
I think this would benefit from a bit more seasoning on the pork. The salt, pepper, orange juice, and lime juice weren't enough. Otherwise, this is wonderful -- the slaw is highlight.
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