Equipment
Ingredients
Root Vegetables
- 250 g sweet potato, peeled and coarsely grated
- 150 g radishes, coarsely grated
- 150 g turnips, peeled and coarsely grated
- 100 g red onion, thinly sliced into half-moons
Aromatics & Heat
- 2 garlic, minced
- 15 g serrano chile, finely minced
Tangy Dressing
- 120 ml apple cider vinegar, room temperature
- 60 ml lime juice, freshly squeezed
- 20 g honey, fluid
- 10 g kosher salt
- 2 g dried oregano, crushed between fingers
Nutrition (per serving)
Method
Peel and coarsely grate the sweet potato, radishes, and turnips using a box grater, placing them into a large mixing bowl. Work somewhat quickly to prevent the sweet potatoes from oxidizing and browning.
Thinly slice the red onion and add it to the bowl with the grated root vegetables.
Mince the garlic and serrano chile finely. Add both to the vegetable mixture. Wash hands thoroughly with soap and water immediately after handling the chile.
In a separate small mixing bowl, whisk together the apple cider vinegar, fresh lime juice, honey, kosher salt, and dried oregano until the honey is fully dissolved and the salt crystals have completely melted into the liquid.
Pour the vinegar and lime dressing over the vegetable mixture. Toss thoroughly using tongs or a large spoon to ensure all the vegetables are evenly coated with the liquid.
Transfer the relish, including all residual liquid, into an airtight glass container. Press the vegetables down gently so they are as submerged as possible. Refrigerate for at least 4 hours before serving to allow the flavors to marry and the vegetables to pickle.
Chef's Notes
- For a truly authentic Haitian flavor profile, substitute the serrano chile with half of a Scotch bonnet or habanero pepper. These peppers carry intense heat, so always wear disposable gloves while handling them.
- Sweet potatoes oxidize rapidly once exposed to air. To preserve their bright orange hue, you can prepare the vinegar dressing ahead of time and grate the sweet potato directly into the acidic liquid.
- While this relish is ready to eat after 4 hours, its flavor peaks around the 48-hour mark as the rigid root vegetables soften slightly and fully absorb the dynamic lime and vinegar notes.
- Unlike traditional cabbage-based slaws, these dense root vegetables maintain a fantastic crunch even after a week in the refrigerator, making this an ideal make-ahead condiment for large gatherings.
Storage
Refrigerator: 2 weeks — Keep fully submerged in the pickling liquid in an airtight container to maximize shelf life.
