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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
seasoning
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.

Continue reading below

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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