Best 2 Grilled Okra Salad Recipes
Welcome to the world of Grilled Okra Salad, where smoky flavors and refreshing crunch collide to create a delightful culinary experience. Grilled okra takes center stage in this salad, offering a tender-crisp texture and a subtle earthy taste. Accompanied by a medley of vibrant ingredients, this dish promises a symphony of flavors and textures that will tantalize your taste buds. From a classic vinaigrette dressing to a tangy lemon-tahini sauce, and a spicy Sriracha-honey glaze, these recipes offer a range of options to suit diverse palates. Grilled okra salad isn't just delicious; it's also incredibly versatile. Serve it as a refreshing side dish to grilled meats or fish, or transform it into a satisfying main course by adding grilled tofu or roasted chickpeas. It's also perfect for potlucks, picnics, and summer gatherings, as it holds up well and travels easily. So, fire up your grill and get ready to embark on a culinary adventure with grilled okra salad – a dish that's sure to leave a lasting impression.
Let's cook with our recipes!
GRILLED OKRA
These are very spicy and good. They have to be very charred.
Provided by Mr. Greekagojun
Categories Side Dish Vegetables
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 11.4 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 1501 mg, Sugar 1.4 g
GRILLED OKRA WITH CAJUN RéMOULADE
Okra is a popular item at robatayaki (grill) restaurants in Japan where the pods are pinned together with skewers into rafts. Turning rafts of okra (versus flipping individual pods) is the easiest way to grill them. Besides the charred smoky flavor grilling imparts to all vegetables, it also minimizes okra's slime factor - boiled or stewed okra tends to become mucilaginous. This is useful for thickening gumbo, but it's off-putting to many people who try to eat okra straight. In keeping with okra's Louisianan associations, this formula calls for dusting the okra with Cajun seasoning before grilling and serving it with a rémoulade sauce for dipping or spooning on top.
Provided by Steven Raichlen
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
- Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
- Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
- Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
- Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.
Tips:
- Choose fresh, tender okra: Look for pods that are bright green, firm, and free of blemishes.
- Trim the okra: Cut off the stem end and the tip of each okra pod.
- Soak the okra in cold water for 30 minutes: This will help to remove the okra's slimy texture.
- Grill the okra over medium heat: This will help to prevent the okra from burning.
- Do not overcrowd the grill: Leave some space between the okra pods so that they can cook evenly.
- Turn the okra frequently: This will help to ensure that the okra cooks evenly on all sides.
- Cook the okra until it is tender: The okra should be slightly charred and tender when pierced with a fork.
- Let the okra cool before serving: This will help to prevent the okra from falling apart.
Conclusion:
Grilled okra salad is a delicious and healthy side dish that is perfect for summer cookouts. The okra is grilled until tender and slightly charred, and then tossed with a simple dressing made with olive oil, lemon juice, and herbs. The salad is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. So next time you're looking for a healthy and delicious side dish, give grilled okra salad a try!
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