Tangy and Sweet Okra Salad Recipe
Tangy and Sweet Okra Salad Recipe
Chewy and Nutritious! How to Make Okra Salad
Okra, with its unique finger-like shape, is affectionately known as ‘Ladyfinger’. It’s packed with beneficial nutrients. Notably, the mucin and pectin found abundantly in okra can help lower cholesterol levels, while potassium aids in flushing out waste products from the body. Okra pairs exceptionally well with natto, as it enhances the absorption of protein from natto. Both ingredients are rich in dietary fiber, making them a perfect combination for improving digestion and potentially preventing colon cancer. Tips for Choosing the Best Okra: 1. Look for okra with a dense fuzz on its surface. 2. Choose pods with a deep green color. 3. Select pods that are straight and smooth. 4. Ensure the ridges are clearly defined. This video shows how to prepare okra from 00:10 and how to make the okra salad from 00:51 onwards.
Main Ingredients- 3 Okra pods
- 1/2 Eggplant
- 1 pinch Salt (for blanching okra)
Dressing Ingredients- 3 Tbsp Soy sauce
- 3 Tbsp Mirin (sweet rice wine)
- 2 Tbsp Vinegar
- 3 Tbsp Soy sauce
- 3 Tbsp Mirin (sweet rice wine)
- 2 Tbsp Vinegar
Cooking Instructions
Step 1
First, prepare the okra by washing it thoroughly. Trim off the stem and the bottom end of each okra pod. (Refer to video at 00:10)
Step 2
Bring a pot of water to a boil and add a pinch of salt. Once boiling, carefully add the prepared okra and blanch for a very short time, about 30 seconds. This brief blanching helps maintain the okra’s fresh green color and crisp texture.
Step 3
Immediately after blanching, rinse the okra under cold running water to cool it down quickly. After rinsing, shake off excess water or pat them dry with paper towels until completely dry. Residual moisture can prevent the dressing from adhering well.
Step 4
Re-check the blanched and dried okra and trim off any remaining stem or bottom parts. Removing these tougher ends makes the okra more pleasant to eat.
Step 5
Slice the prepared okra thinly into bite-sized pieces. Slicing them not too thick ensures they absorb the dressing well and maintain a pleasant texture.
Step 6
Wash the 1/2 eggplant and dice it into cubes, similar in size to the sliced okra. Avoid cutting them too large.
Step 7
Place the diced eggplant in a preheated frying pan without any oil. Grill it until it’s lightly browned and tender. This process reduces the eggplant’s moisture, concentrates its sweetness, and gives it a chewy texture. Stir occasionally over medium-low heat to prevent burning.
Step 8
In a small bowl, combine 3 Tbsp soy sauce, 3 Tbsp mirin, and 2 Tbsp vinegar. Whisk together to create a delicious tangy and sweet dressing. This is the perfect ratio for a balanced flavor!
Step 9
Transfer the thinly sliced okra and the oil-free grilled eggplant into a large mixing bowl. Having the ingredients prepared this way makes tossing the salad easier.
Step 10
Pour the prepared dressing over the okra and eggplant in the bowl. Gently toss everything together until the dressing evenly coats all the ingredients. The combination of chewy okra, soft eggplant, and the tangy-sweet dressing creates a delightful Okra Salad. (Starting from 00:51)
