Photo: Annie Corrigan/WFIU
Okra, commonly known as “lady’s fingers” outside the United States, comes to us from West Africa. Many believe that it was first brought to the U.S. during the slave trade, around 1658.
Today, the okra is most commonly associated with jambalaya recipes of the South or maybe deep fried. Not exactly the healthiest options.
For something a little different, and a lot healthier, try out this recipe for a raw okra salad.
Raw Okra Salad With Southern Indiana Vinaigrette
- 1/2-1 cup tomatoes (variety of colors and types)
- 1/2-1 cup red onions
- 1/2-1 cup tomatillos
- 1 teaspoon garlic, minced
- 2-3 cayenne pepper rings
- Lemon zest
- 3 tablespoons vinegar
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- Choose small, young okra. They get more fibrous and are less ideal for raw dishes as they get larger.
- Combine all ingredients in a bowl and toss. Serve immediately