Red Meat Allergy Friendly Chow Chow Relish
This tangy, golden relish is the kind of condiment that makes everything it touches taste better — from grilled chicken and fish tacos to a humble cheese board. Cabbage, carrot, zucchini, and onion get salted down, squeezed dry, then simmered in a bright brine of apple cider vinegar and honey with warm notes of turmeric, ginger, and Ceylon cinnamon. The result is a glossy, lightly sweet relish with just enough acidity to cut through rich foods and wake up simple ones. For anyone navigating a red meat allergy, this recipe is a natural fit — it's built entirely from vegetables, pantry spices, and a clean vinegar base with zero hidden meat-derived ingredients to second-guess. The technique of salting and pressing the vegetables first is what gives the relish its satisfying texture, tender but never mushy, with a syrupy glaze that clings rather than pools. A jar of this in the fridge for up to two weeks means you always have something special on hand to elevate whatever you're cooking.
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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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