Scotch bonnet slaw (Haitian pikliz) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 230) by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EatinSnax on March 18, 2026

    I thought this was fantastic! Spicy, crunchy pickled vegetables with a pretty versatile flavor profile. There are so many dishes I could throw this on. I don’t have a high tolerance for heat, so I only used half the scotch bonnets called for. It was still pretty spicy day 1, but mellowed significantly by day 2.

  • et12 on December 21, 2020

    Nice and fresh tasting slaw, but the recipe doesn’t belong in this book. Says it only takes 15 minutes to make but at the end of the text you find out it needs to sit in its sauce for at least two hours.

  • clkandel on July 07, 2019

    This was great. I didn't have scotch bonnets, so used lemon peppers. Served it as a topping for shrimp tacos. Also great served with Slow-cooker barbecue-beef sandwiches from Cooking Light Annual Recipes 1999.

  • southerncooker on April 06, 2019

    This was delicious but oh so spicy.

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