Ingredients:

  • 1 lb green cabbage, thinly shredded
  • 2 medium carrots, julienned or grated
  • 1 medium white onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 30g Scotch Bonnet peppers, finely minced
  • 4 cloves garlic, minced
  • 1.5 cups white vinegar
  • 0.25 cup fresh lime juice
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 0.5 tsp sugar

Instructions:

  1. Shred the cabbage into thin ribbons. Note: Use a mandoline for uniform thickness.
  2. Julienne the carrots into matchsticks. Continue until you have 2 medium carrots processed.
  3. Slice the white onion into thin, half moon strips.
  4. Slice the red and green bell peppers into thin, uniform strips.
  5. Finely mince the Scotch Bonnet peppers. Note: Wear gloves to avoid skin irritation.
  6. Combine the cabbage, carrots, onions, peppers, and minced garlic in a large bowl.
  7. Pour 1.5 cups white vinegar and 0.25 cup lime juice over the vegetables.
  8. Sprinkle in 1 tbsp salt, 1 tsp black pepper, and 0.5 tsp sugar.
  9. Toss thoroughly for 2-3 mins until all vegetables are glistening and submerged.
  10. Pack the mixture into a glass jar, pressing down firmly, and refrigerate for 24 hours.