Spicy Thai Salad with Blood Oranges Recipe
I love eating salads and will eat a good, freshly prepared salad year-round. I will enjoy them as a side…but I also like to “beef them up” and enjoy them as a healthy meal. Heck, I would even enjoy a small one as a snack too!
For those of you who love salads but are looking for a unique one that is packed full of flavor, I think you’ll enjoy this recipe from our friends over at Colman’s Mustard. It does take some time to prepare but wow, it looks delicious! Plus, it offers some spicy heat with it too!
Spicy Thai Salad with Blood Oranges Recipe
Dressing ingredients
¼ cup grapeseed oil (or any flavorless oil)
¼ cup lime juice
zest of one lime
4 tbsp. Colman’s Prepared Mustard
4 tbsp. rice vinegar
3 tbsp. soy sauce
3 tbsp. sugar
3 tbsp. fish sauce
1 tbsp. water
1 fresh thai chili, finely sliced (or to taste)
Salad ingredients
1 head romaine lettuce, chopped into bite-size pieces
1 bunch fresh cilantro, roughly chopped
½ cup chopped mint
½ cup chopped thai basil
3 scallions finely chopped
3 carrots, cut into thin matchsticks
1 red bell pepper, cut into thin matchsticks
2 persian or English cucumbers, cut into thin matchsticks
2 blood oranges
Whisk all dressing ingredients together in a small bowl. When adding the thai chili, start with a small amount if you are not familiar and add more depending on how spicy you want the dressing. They are extremely spicy, especially the rib and the seeds. The dressing will get spicier with time, so I suggest that you make the dressing in advance. You can modify the taste if needed. Be careful not to touch your eyes after handling the chopped chilis.
Using a sharp knife, peel citrus peel and all the white pith so you can only see the flesh. Working over a small work bowl, cut in between each membrane to cut out each citrus section. Squeeze remaining membrane. Pour orange juice into the dressing and reserve the blood orange segments.
If blood oranges are out of season, you can try oranges or even sliced strawberries.
Toss all salad ingredients in a serving platter and drizzle with the dressing just before serving. Sprinkle with additional herbs and a fresh squeeze of lime juice. Dressing will keep in refrigerator for up to a week.
