Vegetarian Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show at any cookout or weeknight dinner. Cabbage, carrot, zucchini, and onion are salted and squeezed dry before being simmered 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 salting and squeezing step is the real secret here, drawing out excess moisture so the vegetables soak up every bit of that spiced glaze instead of turning watery. Every single ingredient is plant-based and straightforward, so there's no need to scrutinize labels or worry about hidden animal-derived additives. It's equally at home spooned over grilled veggie burgers, stirred into grain bowls, or served alongside a sharp cheddar and cracker spread. A short rest in the fridge lets the flavors meld and mellow, and the relish keeps well for up to two weeks — meaning one batch goes a long way.
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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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