Vegan Red Leaf Lettuce & Water Chestnuts with Chili-Spice Vinaigrette Dressing

The water chestnuts add a nice crunch to this salad. The avocado and orange slices are a perfect contrast to the chili-spice vinaigrette.  

  • 1 head of red or green leaf lettuce, washed and drained
  • 1 small red onion, thinly sliced
  • 1 tablespoon of capers, drained
  • ½ cup water chestnuts, sliced
  • ½ cup canned Mandarin orange slices, drained, dried with a paper towel
  • ½ avocado, peeled, pitted and diced

Tear red leaf lettuce into bite-sized pieces and place in a large salad bowl. Add 1 to 2 tablespoons of dressing and gently toss in remaining ingredients.

Chili-Spice Vinaigrette Dressing

  • 1 clove of garlic, minced
  • 3 tablespoons of red wine vinegar
  • 1 tablespoon of orange juice
  • ½ teaspoon salt
  • 1 teaspoon Dijon mustard
  • ½ teaspoon chili powder
  • 4 tablespoons of canola or olive oil
  • Fresh ground pepper, to taste

Mix all ingredients except the oil in a blender or food processor. Slowly drizzle in the oil through the top hole of the blender and continue blending until the mixture slightly thickens.

Refrigerate for storage.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.