Paleo Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show — bright with apple cider vinegar, warm from turmeric and Ceylon cinnamon, and just sweet enough thanks to a hit of honey. Cabbage, carrot, zucchini, and onion get salted and squeezed dry before simmering down into a glossy, syrupy glaze that clings to every shred of vegetable. The result is deeply flavorful without any refined sugar, corn syrup, or mystery preservatives that make most store-bought relishes a hard pass. That salt-and-squeeze step is the real secret — it draws out excess moisture so the vegetables absorb the spiced vinegar brine instead of just floating in it. Spooned over grilled meats, tucked alongside eggs, or piled onto a burger wrapped in lettuce, it punches way above its weight. It keeps in the fridge for up to two weeks, so one batch goes a long way toward making weeknight meals feel a little more special.
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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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