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Recipe for pikliz (Haitian coleslaw)

Molly Kravitz for The Boston Globe

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 sliced
¼red cabbage, cored and very thinly sliced
3carrots, shredded
¼large onion, thinly sliced
1small shallot, thinly sliced
1to 2 large habanero or other chili peppers, cored, seeded, and
finely chopped
Juice of 1 lime
3cups white wine vinegar
4cloves garlic, chopped
1teaspoon adobo
Salt 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.

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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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