Haitian Pikliz
A crunchy, spicy Haitian coleslaw made with cabbage, carrots, hot peppers, and vinegar. Perfectly balanced with heat, tang, and a touch of sweetness. Haitian pikliz is the ultimate topping for fried meats.
Do you have any Haitian friends?
Because if you do, there’s a 97.6% chance they have a jar of pikliz in their kitchen, probably next to the pepper sauce and not for the faint of heart.
This is Haiti’s version of spicy coleslaw, but don’t let the “slaw” fool you. Pikliz is bold. A fiery blend of cabbage, carrots, peppers, and vinegar that’s both pickled and punchy. It’s sweet, sour, and seriously spicy. One bite, and you’ll see why this condiment is loved all across the island and in kitchens far beyond.
Personally? I can take heat. I can live in pepper sauce. But this pikliz? It humbles me every time. I hesitate at the first bite, but I never regret it.
Why you’ll love pikliz
- Comes together with simple ingredients and zero fuss
- Crunchy, colorful, and full of heat
- Keeps in the fridge for weeks
- Pairs beautifully with fried meats, grilled fish, and even sandwiches
How to make Haitian pikliz
- The Base:
Cabbage, carrots, and bell peppers – all thinly sliced for that slaw texture and satisfying crunch. - The Flavor Makers:
Onion and garlic – for depth and sharpness. - The Heat:
Scotch bonnet or habanero – sliced if you’re brave, or left whole if you like to flirt with danger from a distance. - The Liquid:
White vinegar and lime juice – for that pickling tang. I use both because I like the bright sharpness they bring together. - The Balance:
Brown sugar and salt – the sugar just unlocks everything. My mom always says, “add a little sugar,” and honestly? She’s right. - Optional Add-ins:
Thyme, peppercorns, or even cloves if you want to lean into that Haitian flavor complexity.
Instructions
- Slice the vegetables.
Thinly shred the cabbage, julienne the carrots, and slice the onions, bell peppers, and hot pepper. - Pack it in.
Add everything to a large bowl or directly into a clean, heat-safe glass jar. - Add aromatics and seasonings.
Toss in garlic, thyme (if using), salt, and brown sugar. - Pour the vinegar mix.
Combine white vinegar and lime juice. Pour it over the veggies until fully submerged. Press them down to keep them in the liquid. - Let it marinate.
Cover and refrigerate. Let it sit for at least 4 hours, but ideally overnight. Flavor deepens over time.
Storage
Pikliz keeps for weeks in the fridge in an airtight glass jar. Honestly though? It may not last that long, because once you start putting it on everything, it goes quickly.
Serving Suggestions
- Griot – the traditional pairing
- Fried chicken – my personal fave (drizzle the liquid on the chicken too… you’re welcome)
- Fried plantains, rice & beans, or even tacos
- Sandwiches – spicy slaw? Say less.
More island faves
Seriously, thank you for this one. Haitian pikliz might just be one of the best condiments coming out of the Caribbean, and that’s a high bar. Every island brings the heat in its own way, but this? This brings fire and flavor.
If you’re loving these island-inspired dishes, check out some of the other island things I like:
Recipe
Haitian Pikliz
Ingredients
Method
- In a large bowl, toss together all the chopped vegetables.
- In a separate bowl, mix the vinegar, lime juice, sugar, black pepper, and salt.
- Pack the vegetables into a large, clean glass jar.
- Pour the vinegar mixture over the vegetables, pressing them down to fully submerge.
- Add the allspice seeds, seal the jar tightly, and let it sit at room temperature for at least 4 hours (or overnight) before serving.
