Haitian Spicy Pickled Cabbage Slaw

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A bright, fiery Haitian staple traditionally served alongside griot, fried plantains, and rice. Crisp shredded cabbage, carrots, and bell peppers marinate in a tangy vinegar-lime brine with whole Scotch bonnets for slow-building heat.

Nutrition Facts

Per serving (estimated)

• 65 kcalCalories
• 3.5 gFat
• 0.5 gSaturated Fat
• 9 gCarbs
• 2.5 gFiber
• 4 gSugar
• 1.8 gProtein
• 480 mgSodium
• 285 mgPotassium
• 55 mgCalcium
• 0.8 mgIron
• 62 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the vegetables

• 1 medium green cabbage (about 2 lb), cored and finely shredded
• 2 large carrots, peeled and grated
• 1 red bell pepper, thinly sliced into strips
• 1 green bell pepper, thinly sliced into strips
• 1 small red onion, halved and thinly sliced
• 2 to 3 Scotch bonnet peppers, stems removed and halved (keep seeds for extra heat)
• 3 garlic cloves, smashed and thinly sliced

For the pickling brine

• 1 cup distilled white vinegar
• 1/3 cup fresh lime juice (about 3 limes)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 2 teaspoons granulated sugar
• 1 teaspoon whole allspice berries (or 4 whole cloves)
• 1/2 teaspoon black peppercorns

Directions

1. In a small saucepan, combine vinegar, lime juice, olive oil, salt, sugar, allspice, and peppercorns. Bring just to a gentle simmer over medium heat, stirring until salt and sugar dissolve, then remove from heat and cool 5 minutes.
2. In a large non-reactive bowl, toss together the shredded cabbage, grated carrots, red and green bell peppers, red onion, garlic, and halved Scotch bonnets.
3. Pour the warm brine over the vegetables and toss thoroughly so every shred is coated and lightly glossy.
4. Pack the mixture into clean glass jars (about two 32-oz jars), pressing down firmly so the brine rises above the vegetables by at least 1/4 inch.
5. Seal jars loosely and let sit at room temperature for 1 hour, then refrigerate at least 12 hours before serving so the flavors fully penetrate.
6. The slaw keeps well covered in the refrigerator for up to 3 weeks; the heat deepens and the vegetables stay pleasantly crunchy.
7. Serve chilled as a condiment with fried pork, grilled fish, rice and beans, or tuck into sandwiches for a fiery kick.

Cook’s Notes

• Always wear gloves when handling Scotch bonnets and never touch your eyes; the oils linger on skin.
• Make the slaw at least one day ahead—the flavor and crunch balance beautifully after 24 hours.
• For a milder version, remove the seeds and white ribs from the Scotch bonnets, or substitute with 1 jalapeño.
• Whole allspice berries (called 'pice' in Haitian cooking) give the brine its warm, signature aroma—don't skip them.
• Pack the slaw into a glass jar with a tight lid rather than plastic; the vinegar can absorb lingering odors.

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