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

4 cloves

2 tbsp salt

Emma White Wine Vinegar, to cover


  1. Toss the sliced vegetables together with the salt, and pack into a I L mason jar, adding 1 clove at a time.

  2. Fill to the brim with white wine vinegar. Close the lid tightly and store upside down to seal.

  3. 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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