The first time I had pikliz was when Roland Hippolyte brought some from Haiti. Omnomnomnom.

It was a lovely spicy blend of shredded cabbage, carrots, onions, shallots and pimen boucs, aka the goatpepper, his wife had made it for us.


Pikliz is most easily described as a spicy coleslaw. And in Haiti is served as a side dish and is used to cut the grease on the fried pork, called griot, or Tassot, fried beef, typically served in a Haitian home.

We hope you’ll try this recipe the next time you consider making a coleslaw. It is crisp and clear, very similar to the home-style coleslaws often served here in Quebec.


1 1/2 cup shredded cabbage
1 1/2 cup shredded carrot
1 cup shredded red cabbage
1 small shallot (thinly sliced)
1/4 cup onion (thinly sliced)
1 teaspoon black pepper
1/2 lime (juiced)
1 teaspoon of Peppermaster Wings of Fire or Peppermaster Stingin’ Scorpion
1 – 3 Tbsp Peppermaster Hurricane Mash (or your preferred Peppermaster Mash)
3 cups of vinegar (we used Gingras Extra Old Apple Cider Vinegar)
A handful of Jamaican allspice, aka pimento

In a large bowl put all solid ingredients. Mix them all together.

In a separate bowl mix the vinegar with the pepper sauces and black pepper.

Put the vegetables into a large mason jar and cover with the vinegar – spice mixture. Refrigerate and let sit
for a week. This can be served after 24 hours, but the aging is optimal for the vegetables to soak up the goodness of the spices and vinegar.

Good eating… or, as they say in Haitian, Bon manje!

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