AIP Friendly Chow Chow Relish
Traditional chow chow relies heavily on nightshade peppers and mustard seed — two ingredients that are off the table on the autoimmune protocol — so finding a version that actually works can feel like a dead end. This one solves that problem with a lineup of cabbage, carrot, zucchini, and onion, brightened by apple cider vinegar and honey and warmed with turmeric, ginger, and Ceylon cinnamon. The result is a tangy, lightly sweet relish with real depth and a gorgeous golden color that looks like it belongs on any table. The salting-and-squeezing step is the secret weapon here: it draws out excess moisture so the vegetables absorb the vinegar glaze instead of swimming in it, giving you that jammy, coated texture that makes a great relish so satisfying. It comes together in under an hour of active time and keeps in the fridge for up to two weeks, which means you can make a big batch and have a compliant condiment ready to go all week long. With 16 servings per batch, it's an efficient way to add brightness to grilled meats, roasted vegetables, or anything else that needs a little lift.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!