Almond Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show at every cookout, potluck, or weeknight dinner. Shredded cabbage, grated carrot, zucchini, and onion are salted and squeezed dry before being simmered in a bright brine of apple cider vinegar, honey, turmeric, ginger, and Ceylon cinnamon — the result is a glossy, deeply flavored relish with serious depth. The salting and squeezing step is what makes it work: pulling out excess moisture first means the vegetables absorb that spiced vinegar glaze instead of just swimming in it. Store-bought relishes and condiments can be surprisingly tricky territory when you're avoiding tree nuts, since shared production lines and unexpected add-ins are common — making a batch from scratch with these straightforward pantry ingredients is a much cleaner option. The warm spice notes from the turmeric and cinnamon give it a slightly Southern, slightly exotic character that works beautifully on hot dogs, grilled chicken, grain bowls, or a sharp cheddar cheese board. It keeps in the fridge for up to two weeks, so one batch goes a long way. Make it at least an hour before you plan to serve it — the flavors come together in a way that makes the wait completely worth it.
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Learn more →Ingredients
16 servings
- 3 cups green cabbage, finely shredded
- 1 cup carrot, finely grated
- 1 cup zucchini, finely diced
- ½ cup yellow onion, finely diced
- 1 tbsp fine sea salt
- 1 cup apple cider vinegar
- 3 tbsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
For finishing
- ½ tsp fine sea salt, or to taste
Instructions
- 1
Combine the shredded cabbage, grated carrot, diced zucchini, and diced onion in a large mixing bowl. Sprinkle with 1 tablespoon fine sea salt and toss well to coat. Let the vegetables sit for 1 hour at room temperature until they have released a significant amount of liquid and softened noticeably.
- 2
Transfer the salted vegetables to a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink until as much liquid as possible has been expelled — the vegetables should feel dry and compact.
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