Cashew Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show — piled onto a hot dog, spooned alongside grilled chicken, or stirred into a grain bowl for a bright, punchy kick. Cabbage, carrot, zucchini, and onion get salted and squeezed until perfectly dry, then simmered low and slow in apple cider vinegar and honey with warm notes of turmeric, ginger, and Ceylon cinnamon. That squeezing step is the real secret: it draws out excess moisture so the vegetables soak up the spiced glaze instead of swimming in it, giving you a relish with real body and depth. The result is sweet, tangy, and just a little earthy — nothing like the jarred stuff sitting on a grocery store shelf. Because every ingredient here is a whole, simple pantry staple, there's no need to scan labels for hidden nut-based fillers or shared-facility warnings. A batch keeps in the fridge for up to two weeks, which means you can make it once and reach for it all week long.
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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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