Lactose 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, carrot, zucchini, and onion get salted and squeezed dry before simmering in a bright brine of apple cider vinegar and honey, with warm notes of turmeric, ginger, and Ceylon cinnamon rounding everything out into something genuinely special. The result is a glossy, syrupy relish that clings to whatever you pile it on — hot dogs, grilled chicken, grain bowls, sandwiches, you name it. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required. It's one of those recipes where the dietary need just takes care of itself. The relish 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. Bold, a little sweet, a little tart, and completely plant-based — this one earns a permanent spot in your refrigerator door.
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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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