Recipe for pikliz (Haitian coleslaw)
Serves 4
Chef Ron Duprat (above) of MOCA Cafe in North Miami adds lots of chili peppers and lime juice to this vinegary slaw.
¼green cabbage, quartered, cored and very thinly sliced¼red cabbage, cored and very thinly sliced3carrots, shredded¼large onion, thinly sliced1small shallot, thinly sliced1to 2 large habanero or other chili peppers, cored, seeded, and finely choppedJuice of 1 lime3cups white wine vinegar4cloves garlic, chopped1teaspoon adobo seasoningSalt and pepper, to taste
1. In a large bowl, combine the green and red cabbages, carrots, onion, shallot, chilies, lime juice, vinegar, garlic, adobo, salt, and pepper. Toss well to mix.
2. Cover and refrigerate for at least 24 hours or for up to 1 week. The slaw will keep in the refrigerator for about 1 month. Adapted from MOCA Cafe
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