Pescatarian Chow Chow Relish
This tangy, golden relish is the kind of condiment that quietly steals the show — spooned over grilled fish, tucked into a sandwich, or piled onto a veggie burger, it makes everything taste more alive. Cabbage, carrot, zucchini, and onion are salted and squeezed dry before simmering in a bright brine of apple cider vinegar, honey, turmeric, ginger, and Ceylon cinnamon, which gives the finished relish a warmly spiced, lightly sweet depth that store-bought versions rarely achieve. The squeezing step is the real secret: it draws out excess moisture so the vegetables absorb the glaze rather than diluting it, leaving you with a glossy, syrupy texture that clings beautifully to whatever you serve it with. Every ingredient here is naturally plant-based, so there's no need to scan labels or swap anything out — it just works. The relish keeps in the fridge for up to two weeks, which means you can make a batch on the weekend and reach for it all week long. It's the kind of small-batch kitchen project that feels a little old-fashioned in the best possible way.
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!