Caribbean Pumpkin Slaw

Pumpkin slaw gets its shine on with a spicy saffron vinaigrette, garlic confit, and a touch of scotch bonnet to send you straight to the Caribbean.

Sep 10 2017, 7:00pm

Prep: 30 minutes

for the vinaigrette:
6 ounces olive oil (not extra virgin)
2 ounces sherry vinegar
2 ounces water
1 teaspoon saffron

for the garlic confit:
3 whole heads garlic
olive oil, to cover

for the scotch bonnet purée:
6 scotch bonnets
1 large onion
olive oil

for the slaw:
1.5 lbs of calabaza (julienned) - if you can't find calabaza at your local market, you can substitute for regular pumpkin
2 roasted red peppers, julienned
1/2 bunch cilantro. chopped
2 tablespoons garlic confit
1/4 lbs grated parmesan, grated
1/4 lbs Iberico ham, julienned*
Scotch Bonnet puree, to taste (see below)
salt, to taste


1. First, make the vinaigrette. Heat water, add saffron and once it starts to boil mix in all ingredients, then turn off heat. Pour over slaw.

2. Next, make the garlic confit: Peel the heads of garlic and add just enough olive oil to cover. Cook at low temp until soft, then purée. Store, and add spoonfuls to any dish for a mellow garlic flavor.

3. Next, make the scotch bonnet purée. Place 6 peppers and 1 large onion (cut in 4) in a pot. Add just enough olive oil to the pot to cover and cook for 1 hr at medium to low heat. Then puree the ingredients. Store in the fridge and, add to to taste for heat.

4. Now, make the slaw: Bring water to a boil, pour over julienned calabaza, and strain right away. Mix all ingredients (except cilantro), then pour vinaigrette over the slaw and mix. Once it is cooled add cilantro. Season to taste.

From Action Bronson: NyamJam