José Andrés ate this tangy, lightly spicy cabbage "relish" at street stands all over Haiti. While it's often prepared a day in advance and refrigerated, Andrés prefers it freshly made. More Condiment Recipes
How to Make It
Step
In a large bowl, combine the vinegar with the chile and cloves. Add the cabbage, carrots and onion and toss well. Season with salt and pepper and toss again. Serve right away or lightly chilled.
Make Ahead
The relish can be refrigerated overnight.
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