This paleo and vegan Trinidadian Citrus Chow is a pickled, spicy orange salad that’s also sweet and sour, salty, tangy and delicious. Made with fresh herbs and fruits, it’s an AIP-friendly, bright and refreshing, easy snack to make with oranges.
- 6 small oranges (any variety)
- 1/4 cup culantro/cilantro (leaves and stems), finely chopped
- 2 cloves garlic, crushed
- 1/4 tsp sea salt
- 2 TBSP lime juice
- 1/2 tsp seeded and finely minced scotch bonnet or habanero pepper* (Omit for AIP)
- Using a sharp knife, cut off each end of the oranges and remove skin on all sides. Once skin is remove, place orange on its side and cut into slices 1/4-inch thick.
- To a bowl, add orange slices, culantro/cilantro, garlic, sea salt, lime juice, and minced pepper*. Mix well.
- Serve immediately or cover and let marinate at room temperature or in fridge to serve later.
*Be careful when handling the peppers. While handling, do not touch face or eyes. Use gloves or wash your hands thoroughly after handling.
- Prep Time: 10 minutes
- Category: Snack
- Method: Assembled
- Cuisine: Trinidadian/Caribbean
Keywords: trinidadian orange chow, trini citrus chow, trini chow, spicy fruit salad, seasoned fruit salad, spicy pickled oranges, easy snack, paleo, vegan, AIP option, gluten-free, dairy-free