Eosinophilic Esophagitis Friendly Chow Chow Relish
Tangy, sweet, and deeply savory, this bright relish is the kind of condiment that makes everything it touches taste more alive. Shredded cabbage, grated carrot, zucchini, and onion are salted and squeezed dry before being simmered in a glossy apple cider vinegar and honey brine, so every bite is tender but still has character. The warm spice notes from turmeric, ginger, and Ceylon cinnamon give it a complexity that store-bought relishes rarely come close to matching — and without any of the mystery ingredients that can make jarred condiments a problem for sensitive eaters. Managing eosinophilic esophagitis often means scrutinizing labels for common trigger foods, and this recipe keeps things clean by sticking to simple, whole vegetables and a short list of pantry staples with no wheat, dairy, eggs, soy, or nuts anywhere in sight. The salting and squeezing step is worth every minute — it draws out excess moisture so the brine reduces into a syrupy glaze that clings beautifully to the vegetables rather than turning watery. A jar of this in the fridge is genuinely useful all week long, whether you're spooning it over grilled chicken, tucking it into a wrap, or just eating it straight off a fork while dinner finishes cooking. Let it chill for at least an hour before serving and the flavors come together in the best possible way.
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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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