Eggless Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show — piled onto grilled sausages, tucked into sandwiches, or spooned alongside roasted meats. Cabbage, carrot, zucchini, and onion get salted and squeezed until dry, then simmered in a fragrant brine of apple cider vinegar, honey, turmeric, ginger, and Ceylon cinnamon until everything turns glossy and deeply flavorful. The result is a sweet-tart, lightly spiced relish with a syrupy glaze that clings to every shred of vegetable. Naturally free from eggs in every step, there's no need to scrutinize labels or worry about hidden binders — just honest, whole ingredients doing all the work. Store-bought relishes can be hit or miss with additives and preservatives, but this homemade version keeps beautifully in the fridge for up to two weeks, getting better as the flavors meld. It's the kind of small-batch recipe that makes you feel like you've got your condiment game completely figured out.
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
- 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!