This quick and easy to make Haitian Pikliz is a yummy delicious spicy condiment that usually accompany fried foods (fritay) like griot (fried pork shoulder) or Tasso (fried beef).
This popular condiment is prepared with shredded cabbage, habanero or scotch bonnet peppers, carrots and various seasonings.
It’s crunchy, spicy, and perfectly tangy—just what you need to elevate fried foods, grilled meats, and savory rice dishes.
About Haitian Pikliz
Pikliz is more than just a condiment—it’s a celebration of Haitian culture and flavor.
If you want to “WOW” your taste buds with even more acidic flavors, controlled by the heat of scotch bonnet peppers, or habanero peppers – this is a must!
Pikliz is made with cabbage, carrots, scotch bonnet peppers, garlic, vinegar and lime or lemon juice.
The crunchiness of the cabbage makes it a great companion for rice. Haitian practically mix pikliz with almost everything.
But if you have never tasted pikliz before, I would suggest eating it with meat or fried plantains.
Also depending on your ability sustain heat, you can adjust the amount of Scotch bonnet peppers added to your pikliz (pickled cabbage recipe).
Pickled Cabbage Ingredients
The full recipe with the exact measurements are listed below in the recipe card, but here you’ll find the exact ingredients used to help you make this recipe perfectly every single time!
Cabbage – a prominent condiment in European cuisine can be prepared in many different ways from fermenting to pickling and everything else in between.
An excellent source of vitamin K and C, as well as dietary fiber.
Distilled Vinegar – Adds a strong depth of flavor to the cabbage while helping it maintain a long shelf-life.
It is also a sour liquid made by fermentation of various diluted alcoholic liquids into a liquid containing acetic acid. It can be produced from apples, grapes, and or malted barley.
Distilled white vinegar, which derived from industrial alcohol is widely used in pickled slaw. Vinegar is widely used in culinary from pickling, marinades, and salad dressing to name a few.
Vinegar also does have numerous health benefits. Many have used it to manage blood sugar levels, diabetes, and for weight management.
Lemon – Lemon is used in this recipe as it helps to balance out the vinegar. It is highly used for its juices to make flavorful cocktails such as a world favorite, lemonade. A citrus fruit known for its versatility, use in both culinary and non-culinary settings. An excellent source of natural vitamin C to help support the immune system and digestive tract.
Habanero Or Scotch Bonnet Peppers – Are used to spice up the pickled cabbage recipe mixture. If you can withstand the heat, is an also an excellent source of vitamins A, C, and K. This flowery pepper helps boost immune system, reduces inflammation, and may even help fight cancerous cells.
It can help increase the body’s metabolism, which may help in weigh management.
It is also a great source of iron and copper, which supports blood cell formation.
Kosher Salt and Lemon Pepper are used to season the cabbage.
Pikliz Variations
Optional ingredients that may be added are bell peppers, onions, and cucumbers, but please note that these ingredients are not the authentic way to making pikliz.
MORE HAITIAN RECIPES YOU’LL ENJOY
If you made these plantain balls, try one of these recipes next:
Tassot Cabrit – Fried Goat meat
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Pickled Cabbage Recipe
Equipment
- Mixing Bowl
- cooking tongs
Ingredients
- 1 bag coleslaw mix 14 oz.
- 6 Habanero Peppers or Scotch Bonnet Peppers. Chopped. Wear gloves when handling hot peppers
- Juice From 1 Lemon
- 2 Tsp. Delmas Seasoning
- 1¼ Cups Distilled White Vinegar; more if needed
Instructions
- Place all of the ingredients in a large bowl. Mix well until well combined.
- Place in an airtight container and refrigerate for up to two hours before serving.
Christine Campbell says
I had a recipe for Haitian coleslaw from 30 years ago, but somehow lost it. Because I was craving it, I searched online and found your recipe, which looks perfect!
Just one question: in your intro you say the recipe includes garlic, but garlic is not included in the ingredients or directions. Do you use garlic?
Thanks for letting me know.
Christine
Mirlene says
Christine, thank you so much. no, I did not add it to this recipe. You can add about 1 tsp. of garlic powder and adjust it as or if needed.
Saint says
Hello. Is this recipe very spicy? Can’t tolerate spicy at his time.
Mirlene says
Hello! Yes, it is very spicy.
Tif says
is there away to dilute them if we added too many peppers?
Mirlene says
Hi Tif,
If you added too many peppers you’ll need to offset it with the cabbage and vinegar mixture. If you don’t want to add the distilled vinegar, apple cider will work as well. it may alter the taste slightly. You may also need to adjust the seasoning to your taste.
Osmond Naylor says
My son has been a regular visitor to Haiti working on a conservation farm for a bamboo project. He has brought me a few items of food but ‘piklitz’ was wonderful. Now that I have the recipe I shall be savouring this regularly. Thank you.
Mirlene says
That’s so wonderful to hear. Thank you! 🙂
Jacqui says
I like how you modified this Pikliz – cilantro sounds amazing! I have started to use it in many dishes now – thanks to its incredible flavor that is so unique! Great recipe.
MDesir says
Hello, Jacqui! Thank you for your wonderful comment. I am glad you are using it many dishes and found it to be delicious!
Elaine says
It does look like a great condiment to fried dishes! I would imagine that beans would be perfect, too! Great recipe.
MDesir says
Thank you, Elaine. It is one of our favorites to have in Haiti.
Syama says
It is so awesome that this could stay in the fridge for days ! I think these will go perfect on my fried fish sandwiches .
Michelle Frank | Flipped-Out Food says
I love it that this coleslaw contains no mayonnaise. I get so tired of the same old calorie-bomb coleslaws! The spicy tanginess of this version sounds absolutely delicious!
Karishma says
Love this recipe! Will definitely try it out.thanks!
Kathryn says
My first thought was “do you think you use enough peppers” but my second one was that my middle son (the pepper man) would LOVE this!
MDesir says
hahahah! The key is to make it spicy, very spicy 🙂 Thanks for reading Kathryn!
Helena says
I really like triple color coleslaw. This recipe looks super delicious and fresh!
MDesir says
It’s very easy, indeed. I also love the fact it lasts a long time in the refrigerator.
WendolaPM says
This is my new favourite thing. I absolutely love this on everything! I added red onions and cilantro to mine. Perfect!
Mirlene says
Thank you so much. I am so glad to hear that. We love it too. Cilantro is also a nice touch.
Jena Leigh says
Oh my goshy! Im going to try this and make it for my guests. Its pretty cool that it can lasts for months. This will be perfect for my veg sandwiches too!
MDesir says
I hope you like it, Jenna. It’s spicy. Let me know how you like it.
Fefe says
@Mdesir…Her name is Jena….like my daughter. I think I’m going to like it even more made with the cilantro! I intend to make pikliz jars for culinary gift giving!
MDesir says
That’s a wonderful gift idea. Thank you, I did not think about that. Perfect gift.