A very sour and very spicy Haitian coleslaw. It is as much a a condiment as it is a side dish and it adds a very nice tang to rich savoury dishes. Like all fridge pickles, it is better the next day. Traditionally this is prepared well in advance and let pickle and potentially ferment for up to a week.

Like most of my recipes, this is made with less citrus because Ruby dislikes it.

Do not breathe the pickling mixture.

• Cutting board
• Knife
• Glass jar or saleable container

• 1 1/2 cups savoy cabbage
• 1/2 cup carrot peeled into strips with a peeler
• 1/2 of a white onion, sliced into bite size chunks
• 3-4 green onions
• 1 small Thai red chili pepper, sliced without discarding seeds
• 3 sprigs thyme
• 2 tablespoons minced garlic
• Generous grind of salt and pepper
• 1 1/4 cup white vinegar
• 1/2 cup water
• 1 tablespoon lime juice
• 1 tablespoon white sugar

1. Cut the savoy cabbage and onion and green onions into thick bite sized chunks
2. Peel the carrot, and then continue peeling until you have 1/2 cup of thin carrot strips
3. Mince the Thai chili into small pieces and do not discard the seeds
4. Pack the veggies into your jar or container and add the liquids, garlic, sugar, salt and pepper. Add additional water to cover everything if necessary.
5. Seal, shake and store in the fridge. It gets better over night, but is still delicious after 2-3 hours.

Travel and Munchies