A spicy cabbage slaw somewhere in between what you'd get at a Mexican taqueria and a Haitian-style pikliz, with flavors of habanero (or Scotch Bonnet) and allspice. Great for sandwiches, tacos, topping burgers, etc.
Note: For a spicier version, use a habanero pepper. For a milder version, use the jalapeño, or no chili at all.
2 quarts finely shredded white or Savoy cabbage (about 1 small head)
1 cup finely grated carrot (about 1 medium)
1 cup thinly sliced red onion (about 1 small)
3 cups white vinegar
1/4 cup sugar
2 allspice berries
1 habanero (or Scotch bonnet) pepper or jalapeño pepper, split in half (see note)
Combine cabbage, carrot, red onion, and 2 tablespoons kosher salt in a large bowl. Massage salt into vegetables. Set aside. Combine vinegar, sugar, allspice, pepper, and 1 cup water in a saucepan and bring to a boil over medium-high heat. Pour boiling liquid over cabbage mixture, then place a paper towel directly on top of surface, pressing down until it is saturated to keep the cabbage submerged. Let rest at room temperature until cool. Transfer to a sealed container and refrigerate until ready to use. Slaw will keep for about 2 weeks.
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|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 4g||14%|
|Total Sugars 6g|
|Vitamin C 27mg||137%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|