Shellfish Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show at any cookout or weeknight dinner. Shredded cabbage, grated carrot, zucchini, and onion are salted and pressed dry before simmering in a fragrant brine of apple cider vinegar, honey, turmeric, ginger, and Ceylon cinnamon — the result is a syrupy, jewel-toned relish with serious depth. The squeeze step is the real secret here, pulling out excess moisture so the vegetables soak up every bit of that warm, spiced glaze instead of turning watery. Store-bought relishes can be a minefield of mystery ingredients, but every component in this one is straightforward and easy to verify. It's naturally free from any seafood-derived additives, which sometimes sneak into commercial condiments as flavor enhancers. Pile it onto hot dogs, spoon it over grilled chicken, or serve it alongside a cheese board — it works beautifully just about anywhere. After a couple of days in the fridge, the flavors deepen even further, making it one of those make-ahead staples worth keeping on hand all season 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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