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Pikliz: A Haitian Coleslaw
29 July 2017
Rodney and I came back from the holidays craving what our good friend Carline calls “Pikliz” It is sort of like a spicy Haitian coleslaw. Carline is from Haiti and she introduced us to Pikliz when we started cooking dinners together a while back. We came across a type of Pikliz in Belize when we went to visit and it made us crave it even more. Carline was kind enough to come over and help us make a batch! I can not thank her enough for bringing such spicy deliciousness into our lives. We have become accustomed to having pikliz in the fridge when we are in town. So when we knew we were going to settle down for a little bit before our next trip it became a priority to make some. We couldn’t wait to get into the kitchen to make some more. BUT there is a catch with Pikliz!! In order to get all the flavor-y goodness you want, you must wait for it. Carline has always suggested at least 7 days, that’s a whole week! I normally don’t mind waiting but you can eat it right away too. Just keep in mind the flavor will develop the more you let it sit in the fridge.
Our favorite thing about pikliz is it has so much flavor it can stand on its own or it can be mixed with almost anything to add flavor. We put pikliz on everything! We mix it into soups, add it to sandwiches. At times we even eat it by itself. We both enjoy spicy foods and because of the addition of Habaneros, Pikliz has a wonderful kick to it. If you’re not a huge fan of spicy food we’d suggest putting in fewer habaneros. Play around a little with the amount of spice you like. Warning, If you get rid of the habaneros all together it won’t taste much like pikliz anymore - but hey, maybe you’d like it just like that. You might even realize you want more habaneros!
Pikliz is no small feat. Although, it is not a hard item to make it can be a time consuming one. This recipe is for roughly two to three large jars. Once you’ve gathered everything you need you have to slice and chop and mince everything. This is the part that takes the longest because you're going to want really thin slices. Also, make sure to wear gloves when cutting up the habaneros.
Here is the important part. After you're done cutting everything up to your liking you're going to want to combine the Vinegar and Lime together first and then add the salt and pepper to taste. This part is hard to measure. I'd say we used enough salt that you could really taste it in the vinegar. The salt will be soaked up by all the other ingredients. It might be too salty at first but it won't taste that salty once you add everything else. You can always add salt later but the best time to add the salt is right in the vinegar and lime.
Next, you're going to add everything to the lime and Vinegar mixture slowly. Add some of the cabbage then the carrots. Maybe a little more cabbage, and then the habaneros and cilantro. Start just slowly adding and mixing until all of your ingredients are in the lime and vinegar. We used our gloves to mix everything together but you can surely use a spoon. Once everything is added and mixed well you'll spoon the Pikliz into a glass jar and allow it to sit for about a week.
One of our favorite snacks to eat is simply placing the Pikliz on a tostada or maybe try it with fried plantains. Hope you enjoyed this recipe as much as we do. We'd love to hear how you add Pikliz to your menu. Let me know in the comments below!
Ingredients
- 1 head of thinly shredded cabbage
- 2 cups of shredded carrots
- 1/4 cup chopped cilantro
- 1 small white onion thinly sliced
- 2 tbsp salt*
- Vinegar*
- Juice of 6-7 Limes
- pepper to taste
- 1/3 cup of sliced habanero
*Notes: Use enough vinegar to cover the ingredients in an air tight container. Start with 2tbsp of salt, add more if necessary when adding to the lime and vinegar.
Instructions
- Pour vinegar and lime juice into a large bowl. Add salt and pepper to taste.
- slowly add the rest of the ingredients into the vinegar and lime juice, mix.
- Store in jar, refrigerate for a few day.
Extra: Items that may also work well in this mixture are garlic cloves, bell peppers, scallions, bonnet peppers and peppercorn.
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