Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Cabbage Slaw with Habanero and Allspice
This piquant slaw was inspired by pikliz, the fiery Haitian pickled relish that accompanies meats and fried foods to balance the richness. We toss thinly sliced cabbage with salt and let it stand for about 30 minutes to soften and draw out the water. At the same time, we quick-pickle red onion and habanero chilies in vinegar and sugar to tame their bite, then combine them with the drained cabbage. The chilies bring heat and fruity notes, while allspice adds warmth and savory-sweetness. Serve right away or refrigerate it for up to five days. Serve with rice and beans or grilled pork, chicken or fish.
4 to 6
Servings
40 minutes
10 minutes active
Ingredients
-
1
pound green OR red cabbage, cored and thinly sliced (about 5 cups)
-
Kosher salt and ground black pepper
Directions
-
01In a large colander set over a large bowl, toss the cabbage with 1 tablespoon salt. Let stand until the cabbage softens slightly, about 30 minutes, tossing once or twice to encourage the liquid to drain. Meanwhile, in a small bowl, stir together the onion, chilies, vinegar, ½ teaspoon salt and ¼ teaspoon pepper; let stand until the cabbage is ready.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
