* Exported from MasterCook *
Haitian Pickled Slaw
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
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2 cups distilled white vinegar
2/3 cup water
1 tablespoon salt -- or to taste
1/2 teaspoon sugar -- optional
1/2 head green cabbage -- cored and thinly sliced (5 to 6 cups)
2 medium onions -- thinly sliced
3 garlic cloves -- minced
2 carrots -- peeled and shredded
1 Scotch bonnet chili -- to 2, or other hot chilies, seeded and thinly sliced (for a hotter slaw leave the seeds in)
Whisk the vinegar, water, and salt and sugar, if using, together in a
nonreactive large mixing bowl until all of the salt (and sugar) dissolves.
Stir in all of the remaining ingredients. Let the cabbage pickle, covered,
in the refrigerator overnight. Stir it occasionally during that time.
Transfer the slaw to a clean 1-quart jar or 2 pint jars. The slaw will
keep for several weeks in the refrigerator.
Makes 1 quart (12 one-third cup servings).
AuthorNote: This fiery slaw is served as a condiment at the restaurant in
Miami's Little Haiti. The firepower comes from Haitian peppers, which look
like elongated scotch bonnets. Scotch bonnets work fine. use the slaw
sparingly the first time. Soon you'll be eating it by the bowlful.
Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 29 Calories; trace Fat (3.9%
calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 545mg Sodium. Exchanges: 1 Vegetable; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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