Tree Nut Free Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show — piled onto a hot dog, spooned over grilled chicken, or stirred into a grain bowl for a bright, punchy kick. Cabbage, carrot, zucchini, and onion get salted and squeezed until compact, then simmered low in apple cider vinegar and honey with warm spices until everything turns glossy and deeply fragrant. The Ceylon cinnamon, turmeric, and ginger give it a complexity that goes way beyond your average store-bought relish, which often hides surprising additives or shared-facility allergen risks. Every single ingredient here is straightforward and plant-based, so there's no second-guessing the label. The technique of drawing out moisture before cooking is what keeps the vegetables from turning mushy — you get tender but distinct bites coated in a syrupy, spiced glaze rather than a soggy pickle. It keeps in the fridge for up to two weeks, which means you can make a batch on Sunday and reach for it all week long. Once you have a jar of this in the refrigerator, you'll find yourself putting it on everything.
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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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