Relish Salad

This crunchy cabbage salad skips the mayo entirely. The dressing is nothing but brown sugar, dry mustard, salt, and apple cider vinegar stirred together until the sugar dissolves. It coats the vegetables in a bright, sweet-and-sour glaze that’s closer to a pickle brine than a traditional slaw dressing.

Chopped green bell pepper and celery add crunch alongside the cabbage, and each vegetable holds up well in the tangy dressing without going limp.

Serve it cold. The flavors sharpen in the fridge as the vegetables absorb the dressing. An hour of chilling makes a real difference, though it’s good right away too.

Pro Tips

• Chop everything roughly the same size. Uniform pieces mean every forkful gets an even mix of cabbage, pepper, and celery.
• Pack the brown sugar. Loose brown sugar doesn’t dissolve evenly into the vinegar. Press it into the measuring spoon for accurate sweetness.
• Make it ahead. This salad holds well for 2-3 days in the fridge. The cabbage softens slightly but stays crunchy, and the flavor deepens overnight.
• Drain before serving if it’s been sitting a while. The cabbage releases water that can dilute the dressing.

Variations

• Colorful slaw: Add shredded red cabbage and julienned carrots for more color and sweetness.
• Spicy relish: Stir in diced jalapeño or a pinch of cayenne for heat that plays well against the brown sugar.
• Asian-style twist: Replace the cider vinegar with rice vinegar and add a splash of soy sauce and sesame oil.