Delicious, Fun & Healthy Food

Blood Orange and "Spring Slaw" with Lemongrass Dressing

Salad, Lunch, DinnerLina LiwagComment

This weekend has been sunny and quite warmer than most of the weather that we have been seeing for the last month or two.  I went for a walk on Saturday  morning and noticed that the some of of the trees are starting to come back to life again with their leaves beginning to sprout.  I am so excited for Spring!  I can't wait to pack my winter coat and boots.  I am also excited for a new set of seasonal foods coming our way...soups and stews will be replaced shortly with salads, juices and smoothies.  


And talking about salad, here is one that I just made yesterday using blood orange which is currently in season.  These oranges look so beautiful with their crimson flesh.   They are thought to have higher levels of anthocyanin and Vitamin C than the conventional varieties. They are also smaller in size and the rind has a bright red blush.   Distinctly sweet with hints of perfect for salads or even for snacks.  This salad just has that refreshing flavour especially with the lemongrass dressing and this makes me want to just rush for Spring to come!


Blood Orange and "Spring Slaw" with Lemongrass Dressing
Ingredients: (Preferably Organic)
3 blood oranges, peeled  and cut into pinwheels or in half moons
4 c. purple cabbage, thinly sliced
3 carrots, peeled and julienned
3 c. jicama, julienned
1/3 c. coriander leaves, finely chopped
1/4 c.  sliced almonds, lightly roasted

2 Tbsp. cold pressed extra virgin olive oil
1 Tbsp. roasted sesame seed oil
juice of 2 limes
1 1/2 Tbsp. maple syrup
2 Tbsp. Bragg liquid aminos
2 stalks lemongrass, inner portion only, finely diced
pinch of black pepper

Remove the outer and hard portions of the lemongrass.  You can slightly pound it before dicing in order for its flavour to be released.  Mix all the ingredients for the dressing in a jar and with the lid tightly closed, shake a few times until well combined. 
2. Wash and prep all the vegetables and set aside.  Dry roast the almonds. 
3.  Cut both ends of the oranges then stand the fruit on one of its cut ends.  Cut away a section of the peel and the pith from top to the bottom and continue around the fruit until it's completely peeled.   Slice the oranges thinly in pinwheels or in sections depending on your choice.  Mind you I wasn't too perfect in removing all the pith and in slicing them thinly.  Not too worry, they will still look pretty.  Set them aside until you are ready to assemble the salad.
4.  Mix all the veggies with half of the coriander and half of the almonds.  Add the dressing.  Before serving, arrange the blood orange slices on top of the veggies then garnish with the rest of the coriander and top with the rest of the almonds.  Enjoy that burst of wonderful spring colours! 



How awesome looking is this! 


It's March break for our kids this week.  I sincerely hope that we can all have a wonderful time with them!  And by the way, bring home some flowers too and enjoy their fragrance!