2 cups shredded red cabbage (about 1/4 head)

1 red bell pepper, small dice (about 1 cup)

1 medium onion, small dice

6 radishes, thinly sliced (about 3/4 cup)

2 tablespoons kosher salt

1/2 cup rice wine vinegar

1/3 to 1/2 cup honey

1/2 teaspoon mustard powder

1/2 teaspoon turmeric

1/2 teaspoon prepared horseradish

1/4 teaspoon ground cloves

1 bay leaf

1 Thai chili, quartered if fresh and left whole if dried


Total Time:  9 hr 10 min

Prep:  30 min

Inactive:  8 hr 30 min

Cook:  10 min

Yield:  3 cups


Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.

Press out as much liquid as possible from the vegetables.

Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature.  Top Pot Roast Sandwiches with Chow-Chow. 

Transfer to a container and store in the refrigerator for up to 7 days.


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