Grilled Scallion Slaw

• 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

1. Coat jalapenos with 1 tablespoon melted coconut oil and a pinch of salt.
2. Roast on grill, oven, or stove.
3. Once completely blackened, place in a bowl and cover with foil or plastic wrap.
4. Wait 10 minutes and remove skin.
5. Split in half lengthwise and slice.
6. Leave seeds in for spicy kick...or not.
7. Place radicchio, jalapenos, and scallions in a large mixing bowl.
8. Mix remaining melted coconut oil, rice vinegar, sugar, and salt/pepper together.
9. Let sit in fridge overnight for flavors to pop.
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

scallions, radicchio, jalapenos, cilantro, coconut oil , rice vinegar, kosher salt, sugar

Taken from cookpad.com/us/recipes/362437-grilled-scallion-slaw (may not work)