Weekend Braised Buttery Umami Spiced Okra Salad (Egg-Free)
This vibrant salad transforms tender, braised okra into a luxurious, umami-packed dish with a rich buttery finish and warm spices. It's a unique, egg-free side that's perfect for a special weekend meal, offering a delightful contrast of textures and deep, savory flavors.
Ingredients
Ingredients
- 1 lb fresh okra washed, dried, and trimmed, cut into 1-inch pieces
- 3 tbsp unsalted butter divided
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tsp fish sauce optional, for extra umami
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped, for garnish
- 1 tbsp toasted sesame seeds for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve texture. Make-Ahead: The okra can be braised and glazed up to a day ahead. Bring to room temperature and add fresh parsley and sesame seeds just before serving. Substitutions: For a vegan version, replace butter with vegan butter or olive oil, and omit the fish sauce. Serving Suggestions: Serve warm or at room temperature as a robust side dish for grilled meats, tofu, or alongside a grain bowl. It pairs wonderfully with quinoa or rice.