If you follow me on Instagram, then you know my love for food is hardcore real.  If I like something, chances are I’m going to marry it and have it forever to love. Yes, I’m in that kind of relationship with food and life.

While visiting Haiti I fell in love with this traditional dish called pikliz, pronounced (pick-lese). It’s a spicy colorful coleslaw and all-purpose culinary staple to the Haitian household. It’s goes great with fried food and being vegan I always ate mines with sweet fried plantains (pictured above). That was my choice as a fruit and vegetable girl. However, don’t limit yourself to the root vegetable. This side dish can be paired with anything vegan or non-vegan. Be adventurous and have fun with this recipe. Also, let me know how it goes!


3 cup shredded cabbage
1 cup shredded carrot
1/4 cup onion (thinly sliced)
1 teaspoon peppercorn (optional)
3 large habanero peppers (thinly slice)
1/2 lime (juiced)
4-6 cloves
1 teaspoon of salt
1 teaspoon of adobo seasoning
2 cups of vinegar/white wine vinegar
1 pair of tongues
1 32oz mason jar

RECIPE: In a medium sized bowl add in cabbage, onion, adobe seasoning, salt, lime juice, peppercorn and habanero peppers. Mix with tongs, then add ingredients into jar and pour in vinegar mixture. Refrigerate and let sit for 24 hours before eating. This can keep for 1 month if sealed properly.

Once made its tradition to let it soak for days to intensify the flavor but if you can’t wait go ahead and eat it, the taste will just be really fresh.

Also, don’t forget to let me know how you like this recipe by visiting our Facebook page “Living Well with DeChantell”.

Live Well,