2 cups diced celery
2 green onions, chopped
1/2 cup chopped onion
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
3 tablespoons olive oil
2 tablespoons vinegar
1 lemon, juiced
1/4 cup coconut milk
In a medium bowl, mix celery, green onions, onion, jalapeno, parsley, salt, basil, oregano, olive oil, vinegar, lemon juice and coconut milk. In a separate bowl, mix yellow mustard with water. Pour into a large baking dish and sprinkle with coconut milk.
Bake at 350 degrees F (175 degrees C) for 1 hour, stirring occasionally. Let stand 10 minutes in the refrigerator before serving.