Rice Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that makes everything it touches taste better — burgers, grilled meats, grain bowls, cheese boards, you name it. Cabbage, carrot, zucchini, and onion are salted and squeezed dry before simmering in a bright brine of apple cider vinegar and honey, which means every bite is deeply flavored without being watery or limp. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives it a subtle complexity that sets it apart from anything you'd grab off a grocery store shelf. Because this relish is built entirely from fresh vegetables, vinegar, and pantry spices, there's no grain, no starch, and no hidden rice-based filler to worry about — it's naturally free of all of that without any substitutions required. The syrupy glaze that develops during cooking clings beautifully to the vegetables, making it as gorgeous in the jar as it is on the plate. It keeps in the fridge for up to two weeks, so a single batch goes a long way toward elevating weeknight meals 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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