Wheat Free Chow Chow Relish
Tangy, golden, and packed with tender vegetables, this chow chow relish is the kind of condiment that makes everything it touches taste better — burgers, grilled meats, grain bowls, you name it. Cabbage, carrot, zucchini, and onion get salted and squeezed 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 notes from turmeric, ginger, and Ceylon cinnamon give it a complexity that store-bought relishes simply can't match, and the whole thing comes together with ingredients that are naturally free of wheat and gluten-containing grains. No thickeners, no starch fillers, no label-reading anxiety — just clean, simple pantry staples doing exactly what they're supposed to do. The relish keeps in the fridge for up to two weeks, so you can make a batch on the weekend and reach for it all week long. It's proof that the best condiments don't need shortcuts, just good vegetables and a little patience.
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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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