We are all used to stewing and frying okra, but surprise your guests with this delightfully different way to enjoy a Southern summertime favorite... RAW... in a fresh salad! You will find 2 versions below.... my original version created several years ago for a (non) cooking class and this newer more generic version for the magazine.... for folks who don't have access to Yah's Best Summer Mango Salsa and Summit County Spice Blend from Savory Spice Shop. Make one or the other, or take parts and pieces from each to make your own version. Either way, it's just damn good.
Course Salad, Side Dish
Cuisine Southern
Author Wendy Perry
Ingredients
¼ cuprice vinegar
2tablespoonssugar
1teaspoonwhite pepper
juice and zest1lime
3large mangos
1smallsweet onionpeeled and diced
1 ½cupswhite seedless grapeshalved
1-2cupsmild green and gold peppersseeded and sliced
¾cupchopped fresh cilantro
2quartsokrasliced in 1/2" pieces shortly before serving time
1large jalapenooptional
Instructions
Combine vinegar, sugar, pepper, lime juice and zest. Whisk together and let stand while making salad.
Combine mango, onion, grapes and sweet mild peppers. You can make the salad up to this point ahead of time and keep refrigerated several hours.
When ready to serve, toss cilantro and fresh-sliced okra (in ½" pieces) into mango mixture. Stir well and garnish with jalapeno slices.
Notes
If you would like to make my original version.... do this:To the cut up okra, add in 1 pint carton of Yah's Best Summer Mango Salad and 1-2 tablespoons of Savory Spice Shop's Summit County Seasoning! That's it.... It's just fresh sweet and savory summer in your mouth!