Coconut 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 getting simmered in a bright apple cider vinegar brine sweetened with honey and warmed by turmeric, ginger, and Ceylon cinnamon. The result is a glossy, syrupy relish with serious depth — sweet, sour, and just a little earthy all at once. Store-bought relishes and chutneys can be a minefield of unexpected additives, but every single ingredient here is straightforward and easy to verify. The technique of salting and pressing the vegetables first is what gives this relish its satisfying texture — tender but never mushy, with the brine clinging to every piece rather than sitting in a watery puddle. It keeps in the fridge for up to two weeks, which means you can make a batch on Sunday and reach for it all week long on burgers, grilled sausages, grain bowls, or sharp cheddar and crackers.
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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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