Recipe from Greg Collier
Adapted by Nicole Taylor
- Total Time
- 10 minutes, plus 24 hours’ chilling
- Rating
- 4(218)
- Notes
- Read community notes
Haitian pikliz traditionally uses cabbage, but this version from Greg Collier, chef and co-owner of Leah & Louise in Charlotte, N.C., calls for grated sweet potato. It’s victory garden larder meets Caribbean flavor. If you have a well-stocked pantry, you are halfway to this relish, but note: Not every sweet potato is the same; look for the jewel variety for its vibrant orange flesh. This pikliz is mild in spice level compared to traditional versions. Serve it with Memphis Dry-Rub Ribs or Memphis Dry-Rub Mushrooms. —Nicole Taylor
Featured in: A Juneteenth of Joy and Resistance
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Ingredients
Yield:3 cups (6 to 10 servings)
- ½pound sweet potato, peeled
- ½medium red onion, sliced (about 1 cup)
- ½cup thinly sliced radishes
- ½cup thinly sliced baby turnips, such as hakurei (about 4)
- 2garlic cloves, minced
- 1serrano chile, minced
- 1tablespoon fresh oregano leaves, chopped
- 1½teaspoons kosher salt
- ½cup apple cider vinegar
- ¼cup fresh lime juice (from 2 or 3 limes)
- 2tablespoons honey
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
57 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 1 gram protein; 205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Using the largest shredding holes of a box grater, grate the sweet potato into a large mixing bowl (or shred it using a food processor). Add the onion, radishes, turnips, garlic, chile, oregano and salt and toss to combine; set aside.
Step
2
In a medium nonreactive bowl, whisk together the vinegar, lime juice and honey. Pour liquid over vegetables and mix well. Cover tightly and refrigerate for 24 hours before serving cold or at room temperature.
Ratings
4
out of 5
218
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Cooking Notes
L. Amenope
Peeled sweet potatoes start to discolor quickly. I would make the dressing first, and add the vegetables to the dressing as I was grating them, sweet potatoes first.
Michael S.
this was very good. sweet potatoes kept their color but it was the crunchy turnips that stole the show. Super good on its own, and don't judge me, but I piled it on hot dogs during a BBQ. There I said it. Delicious anyway you have it.
Bob
Peeled sweet potatoes start to discolor quickly. I would make the dressing first, and add the vegetables to the dressing as I was grating them, sweet potatoes first.
pamela
We didn’t have turnips so subbed in thinly sliced carrots for some root veggie sweetness.
Linda Mikkelsen
I am not a pickle fan BUT I could eat this as a stand alone. I too piled it on my Beyond Meat spicy brautdog and burgers. The crunch was delicious and the sweet sour taste explodes in your mouth.
DeboChicago
I was so curious about how raw grated sweet potato would respond to the ceviche treatment. Tasted it today and am delighted! Lately I can't seem to get enough of quick pickles and slaws and this satisfies on both counts. To those who may be missing baby turnips or another ingredient here or there, I think this recipe would adapt well to substitutions or adjustments.
Katie S.
LOVE this salad! Used the radishes and turnips I'd just bought at local famer's market, which probably made it even more delicious!
cspetty
Will make again. Used Calabrian Chile honey, which I had on hand, in place of Serrano which was used in a previous recipe. We even ate it the night of prep. Yummy and beautiful.
MsVics2
Not my thing… made exactly as written except for substituting carrots for turnips (I love turnips but could only find woody older ones and didn’t want to chance them). And I adore all things pickled but the dressing just overwhelmed everything. Just tasted lime juice and vinegar. Couldn’t even taste sweet potato which I was hoping would be the star of the show. Oh well.
Charlotte K
Am I reading the recipe correctly? Does this call for raw sweet potatoes?
Liz
tasty and spicy - the Serrano I used was a bit larger than some I have seen. (note to self, wear gloves next time I'm messing with Serrano pepper)
Linda Mikkelsen
I am not a pickle fan BUT I could eat this as a stand alone. I too piled it on my Beyond Meat spicy brautdog and burgers. The crunch was delicious and the sweet sour taste explodes in your mouth.
Margo A.
Made as the recipe stated. Would likely make 2/3 of the dressing next time. Drained quite a bit before serving. Nice crunch and appreciated the oregano which mellowed the "bite".
Carol F.
I didn't see the need to use two bowls. Whisked the dressing ingredients together in a bowl, then added the other ingredients with the sweet potato and oregano last (except turnips which I didn't have in my corona-pantry). Have mostly used as a condiment, with avocado toast, eggs, etc. but it's held up well in a glass jar in the refrigerator for the past week and has just the right amount of heat.
pamela
We didn’t have turnips so subbed in thinly sliced carrots for some root veggie sweetness.
DeboChicago
I was so curious about how raw grated sweet potato would respond to the ceviche treatment. Tasted it today and am delighted! Lately I can't seem to get enough of quick pickles and slaws and this satisfies on both counts. To those who may be missing baby turnips or another ingredient here or there, I think this recipe would adapt well to substitutions or adjustments.
cspetty
Will make again. Used Calabrian Chile honey, which I had on hand, in place of Serrano which was used in a previous recipe. We even ate it the night of prep. Yummy and beautiful.
gatsny498
Didn’t care for it, basically a slaw, and an undistinguished one at that.
Jennie VT
This is delicious! Tart and sweet and beguiling with the hit of oregano. I didn't have fresh and subbed about 1 1/2 tsp dried; it hydrated during the overnight cure and added a wonderful flavor unlike any pickle I have had before. I piled it into a quart jar so that all the ingredients could be in contact with the marinade, and shook it a few times while it sat in the fridge. Served it tonight with braised chicken thighs. Awesome!
Katie S.
LOVE this salad! Used the radishes and turnips I'd just bought at local famer's market, which probably made it even more delicious!
Bob
Peeled sweet potatoes start to discolor quickly. I would make the dressing first, and add the vegetables to the dressing as I was grating them, sweet potatoes first.
Michael S.
this was very good. sweet potatoes kept their color but it was the crunchy turnips that stole the show. Super good on its own, and don't judge me, but I piled it on hot dogs during a BBQ. There I said it. Delicious anyway you have it.
Sandy A
Shucks! I have everything EXCEPT turnips right now!
speaco*ck23
Does the lime juice prevent the sweet potato from discolouring?
TT
No. The lime juice will "cook" the sweet potatoes, much like ceviche.
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