Pikliz (Haitian Pickled Slaw)
Fiery, tangy Haitian pikliz — crunchy cabbage, carrot, and scotch bonnet pickled in lime and vinegar. The essential spicy topping for griot and fritay.
Prep
20 min
Cook
0 min
Total
20 min
Makes
3 cups
Why you'll love this recipe
Pikliz is Haiti's answer to a condiment that does it all — bright, sour, crunchy, and blazing hot. A jar in the fridge instantly lifts fried foods, grilled meats, and rice dishes. Best of all, there's no cooking; the vinegar does the work.
Pikliz (Haitian Pickled Slaw)
20 min · 3 cups
Ingredients
Servings
3 cups
- 3 cups shredded green cabbage
- 1 carrot, julienned
- ½ onion, thinly sliced
- 2 scotch bonnet peppers, sliced
- 1 cup white vinegar
- Juice of 2 limes
- 4 whole cloves
- 1 teaspoon salt
Instructions
- Toss the cabbage, carrot, onion, and scotch bonnet together in a bowl.
- Pack the vegetables tightly into a clean glass jar.
- Pour in the vinegar and lime juice until the vegetables are submerged, then add the cloves and salt.
- Seal and refrigerate at least 24 hours before serving — the flavor deepens over a week.
Nutrition (per serving)
20
Calories
1g
Protein
4g
Carbs
0g
Fat
Frequently asked questions
- What do you eat pikliz with?
- Pikliz is the classic topping for griot, fritay (fried foods), tassot, and rice and beans — anywhere you want bright heat and crunch.
- How spicy is pikliz?
- Traditionally very spicy. Use fewer scotch bonnets, or remove the seeds, for a milder slaw.