Ensaladang Okra

Name: Ensaladang Okra
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Filipino
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

A light Filipino salad featuring tender blanched okra topped with fresh tomatoes and sharp onions in a savory calamansi vinegar dressing.

15 minEasyServes 445 cal/serving

FilipinoSaladStovetopPescatarianLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeLow-SodiumPork-FreeCorn-Free

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

1

Bring a pot of water to a boil over high heat.
2

Add 1 lb trimmed fresh okra pods and boil for 3 to 4 minutes until tender-crisp and bright green.
3

Drain okra and transfer immediately to a bowl of ice water to stop the cooking process, then drain well.
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.
5

Arrange okra on a platter and top with 2 diced roma tomatoes and 1/2 cup finely diced red onion.
6

Pour the dressing over the salad just before serving.

Questions

How long does Ensaladang Okra keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Ensaladang Okra?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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