A refreshing and tangy vegetable salad with blanched okra, crisp veggies, and a sweet-sour pineapple vinaigrette.
Cooking Tips:
• Blanching okra quickly and shocking it in ice water keeps it crisp and prevents sliminess.
• Use a sharp knife when cutting okra to avoid crushing the pods and releasing too much sap.
• Chill the salad before serving to let flavors meld together better.
Ingredients Tips:
• Pinakurat vinegar gives a spicy kick; adjust amount depending on heat preference.
• Substitute coconut vinegar with cane vinegar for a milder flavor.
• Fresh pineapple chunks work too—add a bit of honey if they’re too tangy.
Okra Salad
A refreshing and tangy vegetable salad with blanched okra,crisp veggies, and a sweet-sour pineapple vinaigrette.
Ingredients
- 1 liter water for blanching
- 1 tsp salt for blanching
- 1 kg okra lady fingers
- 1 cup cucumber sliced
- 2 medium tomatoes diced
- 1 thumb-size ginger minced
- 2 medium red onions sliced
- 1 small red bell pepper chopped
- Green onion chopped
- 1 sachet pineapple tidbits with juice
- ½ tsp sugar
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tbsp pinakurat vinegar
- 2 tbsp coconut vinegar
