Spicy Cabbage Slaw

⏱ 30 mins 🍽 ['10', '2 quarts'] 🌶 caribbean 🏷 Side dish

This vibrant slaw draws inspiration from Caribbean and Mexican flavours, sitting between a taqueria slaw and a Haitian pikliz. It features shredded cabbage, carrot, and red onion, quick-pickled in a boiling vinegar brine infused with habanero and allspice berries. The result is a crunchy, spicy condiment that adds freshness and heat to various dishes. It comes together quickly and can be stored for up to two weeks.

Spicy Cabbage Slaw

Ingredients

  • 2 quarts finely shredded white or savoy cabbage (about 1 small head)
  • 1 cup finely grated carrot (about 1 medium)
  • 1 cup thinly sliced red onion (about 1 small)
  • Kosher salt
  • 3 cups white vinegar
  • 1/4 cup sugar
  • 2 allspice berries
  • 1 habanero (or Scotch bonnet) pepper or jalapeño pepper, split in half (see note)

Method

  1. Place the shredded cabbage, grated carrot, sliced red onion, and 2 tablespoons of kosher salt into a large bowl.
  2. Use your hands to massage the salt thoroughly into the vegetables, then leave the bowl to one side.
  3. In a saucepan, mix together the white vinegar, sugar, allspice berries, split habanero pepper, and 1 cup of water.
  4. Place the saucepan over medium-high heat and bring the liquid to a rolling boil.
  5. Carefully pour the boiling liquid directly over the cabbage mixture in the bowl.
  6. Take a paper towel and press it down directly onto the surface of the slaw until it is fully saturated, which will help keep the vegetables submerged.
  7. Allow the slaw to sit at room temperature until it has cooled completely.
  8. Once cool, transfer the slaw and its liquid into a sealed container and place it in the refrigerator until you need it. The slaw will keep for about 2 weeks.

Nutrition (per serving)

Sodium793000 mg

Recipe details

CategorySide dish
Cuisinecaribbean
AuthorJ. Kenji López-Alt