Macadamia 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 and honey, with warm notes of turmeric, ginger, and Ceylon cinnamon threading through every bite. The result is a glossy, syrupy relish that's equal parts sweet, tangy, and deeply savory — the kind of thing you'll want to spoon onto hot dogs, grilled chicken, grain bowls, or a sharp cheddar sandwich. Store-bought relishes can be a minefield of mystery additives and shared production lines, but this one is made entirely from whole, straightforward ingredients you can see and trust. The salting and squeezing step is the real secret here — it draws out excess moisture so the vegetables absorb the spiced brine rather than diluting it. A short rest in the fridge lets the flavors knit together beautifully, and the relish keeps for up to two weeks, so one batch goes a 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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