Beef Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show at any cookout 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 syrupy, jewel-toned relish with serious depth. The squeeze step is the real secret here: it draws out excess moisture so the vegetables absorb that spiced glaze instead of swimming in it. Completely plant-based and built from fresh produce and pantry staples, this is a recipe where you know exactly what's going into the jar — no mystery ingredients, no shortcuts. It gets better as it sits, so making a batch ahead of time is genuinely rewarded. Pile it on grilled sausages, spoon it over grain bowls, or serve it alongside roasted vegetables for a pop of sweet-sour heat that ties the whole plate together. It keeps in the fridge for up to two weeks, which means one batch goes a very long way.
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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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