Ensaladang Okra
A light Filipino salad featuring tender blanched okra topped with fresh tomatoes and sharp onions in a savory calamansi vinegar dressing.
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Ingredients
- 1 lb fresh okra pods, trimmed
- 2 roma tomatoes, diced
- 1/2 cup red onion, finely diced
- 2 tbsp cane vinegar
- 1 tbsp calamansi juice
- 2 tbsp fish sauce
- 1/4 tsp ground black pepper
Instructions
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1
Bring a pot of water to a boil over high heat.
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2
Add 1 lb trimmed fresh okra pods and boil for 3 to 4 minutes until tender-crisp and bright green.
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3
Drain okra and transfer immediately to a bowl of ice water to stop the cooking process, then drain well.
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4
In a small bowl, whisk together 2 tbsp cane vinegar, 1 tbsp calamansi juice, 2 tbsp fish sauce, and 1/4 tsp ground black pepper.
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5
Arrange okra on a platter and top with 2 diced roma tomatoes and 1/2 cup finely diced red onion.
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6
Pour the dressing over the salad just before serving.
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