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Categories:Viewed: 25 - Published at: 3 years ago
Ingredients
- 2 bundle scallions; trimmed
- 1 head radicchio; julienne
- 4 jalapenos
- 1 bundle cilantro; chiffonade
- 2/3 cup coconut oil + 1 TB
- 1/3 cup rice vinegar
- 1 large pinch kosher salt and white pepper
- 1 large pinch sugar
Method
- Coat jalapenos with 1 tablespoon melted coconut oil and a pinch of salt.
- Roast on grill, oven, or stove.
- Once completely blackened, place in a bowl and cover with foil or plastic wrap.
- Wait 10 minutes and remove skin.
- Split in half lengthwise and slice.
- Leave seeds in for spicy kick...or not.
- Place radicchio, jalapenos, and scallions in a large mixing bowl.
- Mix remaining melted coconut oil, rice vinegar, sugar, and salt/pepper together.
- Let sit in fridge overnight for flavors to pop.
- Variations; Roasted or raw bell peppers/garlic, white vinegar, grilled pineapple, red pepper flakes, thai chile peppers, celery seed, lemongrass, lime, raw or caramelized onions/shallots, bok choy, napa cabbage, carrots, spinach, toasted coconut, shaved asparagus, ginger, radish, roasted garlic
