Haitian Coleslaw Recipes

HAITIAN COLESLAW

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

Haitian Coleslaw image

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

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)

PIKLIZ (HAITIAN PICKLED VEGETABLE RELISH)

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

Pikliz (Haitian Pickled Vegetable Relish) image

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.

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

HAITIAN COLESLAW

Yield 6 side-dish servings

Number Of Ingredients 12

Haitian Coleslaw image

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.

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)

HAITIAN PICKLED SLAW

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

Haitian Pickled Slaw image

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

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

PIKLIZ

In Haiti, this spicy cabbage, carrot and chile-laced pickle, which is pronounced pick-lees, is traditionally served with rich meats and fried foods, like the pork dish griot. Its bright, fiery tang mitigates the heaviness and balances out the flavors. It's also a wonderful condiment to serve with rice and beans, noodles, roast chicken, or other gently flavored dishes that need a little zipping up. Like most pickles, it will keep for weeks in the refrigerator. Make sure to take care when handling the chiles; gloves are recommended here.

Provided by Melissa Clark

Categories dinner, lunch, pickles, side dish

Time 30m

Yield 1 quart

Number Of Ingredients 12

Pikliz image

Steps:

Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.

Ingredients

2 cups thinly sliced green cabbage
1 medium onion, halved and thinly sliced
1 large carrot, peeled and coarsely grated (1 cup)
1/2 medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)
2 scallions, thinly sliced
4 Scotch bonnet or habanero chiles, seeded and very thinly sliced
4 garlic cloves, finely chopped
1 1/4 teaspoons kosher salt
12 black peppercorns
4 whole cloves
1 1/2 cups cane vinegar, cider vinegar or white vinegar
Juice of 1/2 lime

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