Haitian Coleslaw Recipes

PIKLIZ (HAITIAN PICKLED VEGETABLE RELISH)

Pikliz (Haitian Pickled Vegetable Relish) image

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Provided by Nils Bernstein

Categories Cabbage Carrot Hot Pepper Thyme Clove Lime Juice Haiti Side Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 cups

Number Of Ingredients 9

Ingredients

2 1/2 cups thinly sliced cabbage, cut crosswise 2-3 times for shorter shreds (from about 1/4 large cabbage)
1 cup julienned or grated carrots (from about 1 medium carrot)
1/2 cup thinly sliced shallots (from about 1 large shallot)
6 Scotch bonnet peppers, stemmed, quartered
3 sprigs thyme
8 whole cloves
1 teaspoon kosher salt
3 cups (or more) distilled white vinegar
3 tablespoons fresh key lime (or regular lime) juice

Steps:

Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
Do Ahead
Pikliz can be made 1 month ahead. Seal and chill.

HAITIAN PICKLED SLAW

Haitian Pickled Slaw image

Make and share this Haitian Pickled Slaw recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 1 quart

Number Of Ingredients 9

Ingredients

2 cups distilled white vinegar
2/3 cup water
1 tablespoon salt (to taste)
1/2 teaspoon sugar (optional)
1/2 head green cabbage, cored and thinly sliced (5 to 6 cups)
2 medium onions, thinly sliced
3 garlic cloves, minced
2 carrots, peeled and shredded
1 -2 scotch bonnet chili

Steps:

Whisk the vinegar, water, and salt and sugar, if using, together in a nonreactive large mixing bowl until all of the salt (and sugar) dissolves.
Stir in all of the remaining ingredients. Let the cabbage pickle, covered, in the refrigerator overnight. Stir it occasionally during that time.
Transfer the slaw to a clean 1 quart jar or 2 pint jars. The slaw will keep for several weeks in the refrigerator.

Nutrition Facts : Calories 350.5, Fat 1.1, SaturatedFat 0.2, Sodium 7163.1, Carbohydrate 62.4, Fiber 17.1, Sugar 31.5, Protein 10.3

HAITIAN COLESLAW

Haitian Coleslaw image

Make and share this Haitian Coleslaw recipe from Food.com.

Provided by evelynathens

Categories Potluck

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 small serrano chilies, seeded, minced (about 2 1/2 teaspoons)
1 garlic clove, minced
1 teaspoon celery seed
8 cups packed shredded cabbage (about 1 1/4 pounds)
2 cups packed shredded carrots (about 2 large)

Steps:

Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.
Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.

Nutrition Facts : Calories 172.9, Fat 12.7, SaturatedFat 1.8, Cholesterol 2.5, Sodium 169.3, Carbohydrate 14.9, Fiber 3.5, Sugar 8.2, Protein 2.1

HAITIAN COLESLAW

Haitian Coleslaw image

Yield 6 side-dish servings

Number Of Ingredients 12

Ingredients

1/4 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 small serrano chilies, seeded, minced (about 2 1/2 teaspoons)
1 garlic clove, minced
1 teaspoon celery seeds
8 cups (packed) shredded cabbage (about 1 1/4 pounds)
2 cups (packed) shredded carrots (about 2 large)

Steps:

Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.
Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.

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