Haitian Scotch Bonnet Slaw (Pikliz)
Serve this crunchy, spicy Haitian slaw alongside braised meats or fried foods, as a filling for tacos or atop a bowl of black beans. For a spicier version, leave some or all of the seeds in the chilies. Shred the carrot using the large holes of a box grater. Leftovers can be refrigerated in an airtight container for up to two days.
cup white vinegar
tablespoons lime juice
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