Grilled Scallion Slaw

1. 1

   Coat jalapenos with 1 tablespoon melted coconut oil and a pinch of salt.

2. 2

   Roast on grill, oven, or stove.

3. 3

   Once completely blackened, place in a bowl and cover with foil or plastic wrap.

4. 4

   Wait 10 minutes and remove skin.

5. 5

   Split in half lengthwise and slice.

6. 6

   Leave seeds in for spicy kick...or not.

7. 7

   Place radicchio, jalapenos, and scallions in a large mixing bowl.

8. 8

   Mix remaining melted coconut oil, rice vinegar, sugar, and salt/pepper together.

9. 9

   Let sit in fridge overnight for flavors to pop.

10. 10

    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

* Per serving · 4 servings · Values may vary.

No additional tips available.