Enjoy a flavorful twist on the traditional Haitian pikliz with this quick citrus slaw, packed with heat, crunch, and island-inspired brightness. This easy recipe offers a modern take on a beloved Haitian condiment, perfect for adding bold flavor to any dish.
Table of Contents
Jump to:
- Bold and Vibrant Slaw
- What Is Pikliz?
- My Spin on Pikliz
- Why Haitians Cook This Way
- Try It Yourself
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment
- Kitchen Must-Haves Reviews
- Storage
- Substitutions
- Variations
- 5 Cooking Tips
- Frequently Asked Questions
- Spicy Recipes
- Haitian Recipes
- 📖 Recipe
- Have a Comment or Question?
Bold and Vibrant Slaw
When it comes to bold, vibrant cooking, Haitian cuisine doesn’t just show up; it makes an entrance. From earthy spices to bright citrus, from fiery peppers to fresh herbs, the Haitian pantry is a celebration of balance, flavor, and soul. If you're new to this flavorful world, let me introduce you to one of our most iconic condiments: Pikliz.
What Is Pikliz?
Pikliz (pronounced pick-lees) is a spicy, tangy, and crunchy pickled vegetable relish traditionally made with thinly sliced cabbage, carrots, onions, and Scotch bonnet peppers.
These vegetables are soaked in a vinegar-based brine that's often seasoned with clove, lime juice, and sometimes garlic or thyme. It’s our go-to sidekick for fried foods like griot (fried pork), tassot (dried fried meat), and fried plantains, cutting through the richness with heat and acidity.
Recommended Read by the Journal of Ethnic Foods: Valorization of pikliz: a spicy meal garnishment in Haitian cuisine.
But here’s the beauty of Haitian cooking: we adapt. We innovate. We use what we have and honor tradition while still making room for creativity. And that’s exactly what I’ve done with this version.
My Spin on Pikliz
Instead of a long ferment, I created a quick-pickled citrus slaw inspired by classic pikliz, ready in just a short amount of time. It keeps the essence of the original spicy, tangy, and fresh but fits into the rhythm of a modern kitchen. It's perfect for topping crispy chicken, spooning over plantain fries, or adding a zesty crunch to your favorite tacos.
In this variation, you'll still find the usual suspects: cabbage, carrots, and onion. But I used a blend of fresh orange and lime juice to brighten it up, vinegar to preserve it, and a dash of hot pepper for that signature kick. Every bite carries that unmistakable Haitian warmth and intention; nothing is just for decoration; every ingredient is there to elevate flavor.
Why Haitians Cook This Way
In Haitian cuisine, flavor is a journey that begins long before the cooking does. Our base seasoning, epis, is a blended mix of green herbs, aromatics, and peppers used to marinate meats, flavor stews, and even season rice. It’s our culinary fingerprint.
Pikliz, meanwhile, serves as a punctuation mark, a fiery, acidic burst that cuts through richness and wakes up your taste buds. It’s functional, flavorful, and deeply rooted in our island’s history of preservation and resilience.
Get tips for prepping chili peppers here.
That’s the charm of Haitian cooking: nothing is random. Everything is done with purpose. From a slow-cooked stew or a quick citrus slaw, our food tells the story of our culture, layered, complex, and full of heart.
Try It Yourself
If you're curious about Haitian flavors but don’t know where to start, this quick citrus slaw is a great entry point. It captures the heart of traditional pikliz with a modern twist. Pair it with crispy chicken, serve it on sliders, or enjoy it as a side to your favorite Caribbean grain bowl.
Recommended Reads
- Bold and Easy Caribbean Cooking with Haitian Recipes
- Loaded Plantain Fries with Crispy Air Fryer Chicken Thighs
- Bring Real Haitian Heat to Your Meal Prep: Without the Salt
- Air-Fryer Salmon with Pepper Cabbage Slaw and Yellow Rice
- Green Seasoning Recipe | Epis - Haitian Style
- Why Massaged Kale Benefits Matters: Easy Kale Salad Recipe
Ingredients with Steps
In a mixing bowl, combine shredded cabbage, shredded carrots, thinly sliced onions, and thinly sliced red bell peppers. Add orange juice, lime juice, and vinegar to brighten and lightly pickle the vegetables. For heat, add Scotch bonnet pepper or habanero pepper sauce, then toss everything together until well-coated. Let the slaw sit for at least 10 minutes before serving, allowing the flavors to meld.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
- Pikliz – A traditional Haitian spicy pickled slaw made with cabbage, carrots, onions, Scotch bonnet peppers, and vinegar. Often served with fried meats to cut through richness.
- Epis – A Haitian seasoning base made from blended herbs, garlic, onions, peppers, and citrus. It’s used to marinate meats and flavor many savory dishes.
- Quick Pickle – A method of preserving vegetables by soaking them in a vinegar-based brine for a short period, typically under an hour, instead of fermenting.
- Scotch Bonnet Pepper – A small, round chili pepper known for its intense heat and fruity flavor. Common in Caribbean cooking, including Haitian cuisine.
- Citrus Juice – The liquid extracted from fruits like lime and orange. Used to add brightness, acidity, and balance to dishes.
- Shred – A knife or grater technique that cuts vegetables into thin, narrow strips. Commonly used for slaws and salads.
- Relish – A condiment made from chopped vegetables or fruits, typically pickled and used to enhance flavor. Pikliz is a spicy version of a relish.
- Marinate – To soak foods in a seasoned liquid (often including acids like citrus or vinegar) to enhance flavor and tenderize.
- Aromatic – Ingredients like onion, garlic, and herbs that release flavorful smells when cooked or prepared, forming the flavor base of many dishes.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Add all the liquid seasoning and taste. It should have a balance of spicy, acidity, and sweetness.
Then add the shredded and sliced vegetables to coat them well. Add salt if necessary.
Cover with plastic wrap and place in the fridge to allow the ingredients to meld.
Equipment
- Cutting board – For safely slicing and prepping vegetables like cabbage, carrots, and peppers.
- Sharp chef’s knife – Essential for thinly slicing the vegetables evenly and efficiently.
- Mixing bowl – Used to toss all the ingredients together and allow the flavors to combine.
- Citrus juicer (or reamer) – Helps extract fresh lime and orange juice quickly and with less mess.
- Measuring spoons – For accurately adding the vinegar, juices, and hot pepper sauce.
- Gloves (optional) – Recommended when handling Scotch bonnet peppers to avoid skin irritation.
- Tongs or salad fork – Useful for mixing and serving the slaw without crushing the vegetables.
- Storage container (glass or plastic) – Airtight containers are ideal for storing the slaw in the fridge and preserving its flavor.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I absolutely love this Plastic Cutting Board Set of 4 with a Storage Stand! The color-coded boards are a lifesaver for preventing cross-contamination, especially when I’m switching between meats and veggies. The plastic is super sturdy, so I don’t have to worry about it flexing while I’m chopping. What really stands out for me is how easy they are to use—after chopping, I slide everything straight into the pot, which keeps my kitchen clean and saves time. Cleanup is such a breeze, too; they go right into the dishwasher without any warping. Plus, the storage stand keeps everything neat and organized. These boards have made cooking so much easier and more enjoyable!
My Review: The PAUDIN 8-inch Chef Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Rating: ⭐⭐⭐⭐⭐
Purchased: 06/30/22
Update: 08/19/24
My Review: This lemon squeezer is still working great. Lemons are so big now! This larger squeezer is really helpful. When they designed this tool, they thought of everything! It's definitely a must-have. It easily fits extra large lemons, collects the seeds, and has a strainer and spout for pouring out the juice! You can quickly squeeze multiple lemons while preserving the juice in its reservoir. Preparing for my Frozen Watermelon Lemonade recipe was a breeze. It's very convenient, and there are fewer materials to clean afterward.
My Review: I own over 20 of these Ball Wide Mouth Glass Mason Jars because they’re just that reliable. I use them for everything from storing spices in my cabinet to keeping my wet seasoning blends fresh, organizing meal prep, and even as drinking glasses. Ball’s been around for over 130 years, so it’s easy to trust their quality and consistency. The wide mouth makes them super easy to fill and clean, and the sturdy lids and bands seal tight every time. From canning to just keeping my kitchen organized, these jars never fail me. Fun fact: during World War II, Ball shifted production to make shells and machine parts, showing just how durable their products really are!
Storage
Store the pikliz-style slaw in an airtight glass or BPA-free plastic container in the refrigerator. It’s best enjoyed within 5 to 7 days, though the flavor will intensify over time. For the crispiest texture, avoid overpacking and make sure all the vegetables are fully submerged or well coated in the brine.
Do not freeze, as freezing will ruin the texture and make the vegetables mushy. Always use clean utensils when scooping to extend its shelf life.
Substitutions
Dairy-Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Bonus! This spicy slaw recipe is also gluten-free.
Vegetarian
- Triple Threat! This is also vegetarian. Enjoy!
Convenience
- Scotch Bonnet Pepper – If Scotch bonnets are too spicy or unavailable, use a habanero-based hot sauce for heat, or finely dice fresh jalapeños for a milder kick.
- Orange Juice – For a different citrus note, pineapple juice adds sweetness, while lemon juice brings a sharper tang.
- Lime Juice – If you're out of limes, increase the vinegar slightly for a similar acidic balance.
- Red Bell Pepper – Any color will work, though red adds natural sweetness and color contrast.
- White Vinegar – Both provide acidity without overpowering the vegetables; however, avoid balsamic or flavored vinegars, as they can alter the taste.
- Cabbage and Carrots (Shredded) – Save time by using a store-bought coleslaw blend, which typically includes shredded cabbage and carrots perfect for a quick version.
- Onion – If you prefer a milder onion flavor, thinly sliced shallots or green onions can be used in place of onions in this slaw.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
One of my favorite ways to enjoy this quick pikliz-style slaw is by tossing it with leafy greens to create a vibrant, crunchy, and tangy salad base. I served it under my Caribbean Citrus Chicken Wings for a refreshing, flavor-packed combo that balances spicy heat with zesty brightness, perfect for a light yet bold meal.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently. Learn how to use a mandoline.
- Use vinegar with at least 5% acidity – This ensures food safety and proper preservation, especially for quick refrigerator pickles like pikliz.
- Slice vegetables thin and even – Uniform cuts help the brine penetrate faster and more evenly, giving you consistent flavor and texture.
- Let it sit for at least 10–15 minutes – Even quick pickles need time for the flavors to meld; for deeper flavor, refrigerate for at least a few hours or overnight.
- Always use non-reactive containers – Glass, ceramic, or food-grade plastic containers prevent unwanted chemical reactions that can affect flavor or color.
- Pack vegetables loosely – Don’t overfill your jar or bowl. This allows the brine to fully coat and soak the ingredients, resulting in a better-tasting dish.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
It’s best not to reuse the brine. The acidity and freshness decrease over time, which can impact flavor and food safety.
Stored in an airtight container, it can last up to 5–7 days. The flavor intensifies over time, but the vegetables may soften slightly.
Yes! Simply reduce the amount of Scotch bonnet or use a milder pepper like jalapeño. You can also leave the hot sauce out entirely for a tangy, no-heat version.
Not at all. A store-bought coleslaw mix with cabbage and carrots works great and saves time.
This is a quick, citrusy variation inspired by traditional pikliz. It’s not fermented and is ready to eat much faster, making it a great option for modern home cooks.
Spicy Recipes
Looking for other spicy recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
Haitian Recipes
Looking for other Haitian-inspired recipes like this? Try these:
- Haitian Djon Djon Rice Recipe (Diri Djon Djon)
- Bold and Easy Caribbean Cooking with Haitian Recipes
- Green Seasoning Recipe | Epis - Haitian Style
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
📖 Recipe
Pikliz Recipe (Citrusy, Peppery, and Balanced, Makes 1 Quart)
Ingredients
Vegetables
- 2 cups cabbage finely shredded (about ½ medium cabbage)
- 1 cup carrots finely shredded (about 2 medium carrots)
- ½ cup onion thinly sliced (about ½ medium onion)
- ½ cup red bell pepper thinly sliced (about 1 medium red bell pepper)
- ¼ cup parsley leaves roughly chopped
Liquid Seasoning
- 2 medium oranges juiced, about 1 cup
- 3 medium limes juiced, about ¾ cup
- ¾ cup cider vinegar
- ¾ cup white vinegar
- ½ cup honey
- 3 tablespoons scotch bonnet pepper sauce or finely minced fresh Scotch bonnet pepper
- 1 tablespoon ground black pepper
- 2 teaspoons kosher salt adjust to taste
Equipment
Instructions
- Prepare the Vegetables: In a large bowl, combine the finely shredded cabbage, carrots, thinly sliced onion, bell pepper, and parsley. Toss to mix evenly.
- Make the Pickling Liquid: In a small bowl, whisk together the orange juice, lime juice, apple cider vinegar, honey, Scotch bonnet pepper sauce, black pepper, and salt. Adjust the seasoning to your taste for the perfect balance of heat, tang, and sweetness.
- Combine and Marinate: Pour the citrusy pickling liquid over the vegetables and toss thoroughly to coat. Transfer the mixture to a clean quart-sized jar, pressing it down to pack tightly.
- Let it Rest: Let the pikliz sit at room temperature for 1–2 hours before serving to allow the flavors to meld. For a more intense flavor, refrigerate for at least 24 hours. *optional: for quick use marinate for no less than 30 minutes.
- Serve: Use as a spicy, tangy condiment for fried foods, grilled meats, or as a side dish to brighten any meal.
Notes
- For best results, the liquid should completely cover the shredded vegetables in your mason jars.
-
Adding water is an option, but it depends on the recipe and your goals. Here's how to decide when to add water:
- Flavor Balance: If the current liquid is highly concentrated (e.g., very acidic or salty), adding water can help dilute the mixture while ensuring the vegetables are submerged.
- Volume Needs: If you only need a small amount of additional liquid to cover the vegetables, adding water is practical and won't overly dilute the flavor.
- Fermentation or Quick Pickling: If you're fermenting or making a quick-pickle recipe, adding water is standard as long as you maintain the correct ratio of vinegar, salt, and/or citrus to water for preservation.
Nutrition
Subscribe to the YouTube Channel
SUBSCRIBE: 👈To my YouTube Channel to Get Notifications of New Videos.
Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy—as a trained chef, former teacher and technician—she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
Have a Comment or Question?
If you have a question or comment about this post, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Leave a Reply