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Earth Eats: Real Food, Green Living

Raw Okra Salad With Southern Indiana Vinaigrette

Choose small, young okra for this recipe. They get more fibrous and are less ideal for raw dishes as they get larger.

raw okra salad

Photo: Annie Corrigan/WFIU

This raw okra salad includes tomatillos, red onions and tomatoes.

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

Ingredients

  • 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

Cooking Directions

  1. Choose small, young okra. They get more fibrous and are less ideal for raw dishes as they get larger.
  2. Combine all ingredients in a bowl and toss. Serve immediately

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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