Prep TIme: 5 Minutes
makes 1 l mason jar tighly packed
Pronounced: “peek-leez”, a Haitian classic! A spicy, vinegary, crunchy coleslaw to be eaten alongside traditional Haitian griot – a deliciously decadent crispy braised pork. A mandolin slicer is your best friend for this recipe, ensuring you get even slices of everything.
½ cabbage, shredded
2 carrots, shredded
½ red onion, thinly sliced
3 garlic cloves, minced
1 scotch bonnet pepper, seeds removed, thinly sliced
2 tbsp salt
Emma White Wine Vinegar, to cover
Toss the sliced vegetables together with the salt, and pack into a I L mason jar, adding 1 clove at a time.
Fill to the brim with white wine vinegar. Close the lid tightly and store upside down to seal.
Let it sit at least 5 days before eating. Once opened, it will last in the fridge for 5-7 days.
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