Caramelized Radish & Ginger Vinaigrette
Apple cider vinegar strikes again.
1 Tbsp coconut oil
1 Tbsp fresh ginger, finely chopped
1 small watermelon radish, thinly sliced and cut into half moons
salt/pepper
1 tsp nutritional yeast
3 Tbsp apple cider vinegar (Bragg is my favorite)
9 Tbsp extra virgin olive oil
Add coconut oil to a hot pan (medium heat). Once oil melts, add in ginger and radish and cook (while continuing to stir) until both become slightly golden brown (about 3-5 minutes). Add radish and ginger to a mason jar. Add in apple cider vinegar, nutritional yeast, a pinch of salt, and black pepper. Shake and let this marinate for 20 minutes. Add extra virgin olive oil and shake again until everything is completely incorporated.
For a multipurpose dressing to drizzle over your fish, chicken, salad, or anything in between, this apple cider vinegar-spiked vinaigrette is a good one. Apple cider vinegar and nutritional yeast come together to give an intense nuttiness and tang. Of course you can always just eat the pickled radishes straight out of the jar. 😏
