Best Orange Chili Vinaigrette Recipes

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE

Orange and Avocado Salad with Sweet Chili Vinaigrette image

Provided by Geoffrey Zakarian

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons honey
Kosher salt and freshly cracked black pepper
1/2 teaspoon Korean chili powder (gochugaru) or another sweet chili powder such as piment d'Espelette
2 oranges, segmented
2 avocados, cut into eighths
1/4 cup extra-virgin olive oil

Steps:

In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.

ORANGE CHILI VINAIGRETTE

Orange Chili Vinaigrette image

Make and share this Orange Chili Vinaigrette recipe from Food.com.

Provided by Bergy

Categories Salad Dressings

Time 10m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup orange juice
1/4 cup cider vinegar
1/4 cup lite olive oil
1 teaspoon chili powder
1/4 teaspoon salt
5 drops hot sauce (tabasco, Peri-Peri your choice)
2 cloves garlic, minced

Steps:

Whisk together all the ingredients.
chill and serve.

PEPPERY COLESLAW WITH ORANGE CHILI VINAIGRETTE RECIPE

Peppery Coleslaw with Orange Chili Vinaigrette Recipe image

Provided by Jerzgrl80

Number Of Ingredients 5

Ingredients

1 (16-ounce) bag 3-color slaw mix
1 poblano pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 jalapeno pepper, seeded and minced
Orange Chili Vinaigrette, recipe follows

Steps:

In a medium serving bowl, combine the slaw mix and the peppers. Just before serving, add the Orange Chili Vinaigrette, tossing gently to coat. Serve immediately. Orange Chili Vinaigrette: 1 teaspoon orange zest 1/2 cup fresh orange juice 2 tablespoons fresh lime juice 1 tablespoon Dijon mustard 2 teaspoons sugar 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup light olive oil 2 tablespoons hot chili oil In the container of an electric blender, combine the orange zest, orange juice, lime juice, mustard, sugar, cumin, salt, and pepper and process until smooth. With the blender running, add the oils in a slow, steady stream. Cover and refrigerate until ready to use. Yield: 1 1/2 cups

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