Mediterranean Diet Friendly Chow Chow Relish
This bright, tangy relish is the kind of condiment that quietly steals the show — spooned over grilled fish, tucked into a grain bowl, or piled onto a sandwich, it adds crunch and complexity to just about everything. Cabbage, carrot, zucchini, and onion form the vegetable base, and the process of salting and squeezing them dry before cooking is what gives the finished relish its satisfying, jammy texture rather than a watery one. Apple cider vinegar brings the acidity, honey adds a gentle sweetness, and warm spices — turmeric, ginger, and Ceylon cinnamon — give the whole thing a subtle depth that feels anything but ordinary. Every ingredient here is a whole-food staple: no refined sugars, no processed additives, just vegetables, vinegar, and spice cooked down into a glossy, flavor-packed glaze. That combination of olive-country pantry staples and abundant vegetables is exactly what makes this style of eating so satisfying and sustainable. A batch keeps in the refrigerator for up to two weeks, so 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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