Okra Leaf “Seaweed” Salad

Okra is magnificent. In this recipe, the mucilage gives the feeling of wakame, or seaweed. The brightness and umami of the vinaigrette brings this dish to life.

Harvest one pound of young, vibrant leaves from the okra stalk. Wash the leaves and let them dry. Once dry, stack the okra leaves one on top of the other. Roll the stack of leaves from one side to the other making a plump roll. On a cutting board, cut the leaves (chiffonade) into 1⁄4” strips.

Place the leaves into a bowl and add 1 teaspoon of sea salt. Massage the leaves with your hands, working in the salt. You’ll feel the mucilage start to activate and notice the leaves soften. Place the bowl into the fridge while you make the vinaigrette.

Soy + Ginger Vinaigrette

• 1⁄4 cup Rice wine vinegar

• 2 Garlic cloves, minced

• 1-2 tbsp Fresh ginger, minced

• 1 tbsp Brown sugar

• 1⁄2 lime, juice

• 1 tsp Chili flakes (optional)

• Salt & pepper to taste

• 1⁄2 cup Neutral oil (vegetable, grapeseed, etc)

• 2 tbsp Okra seed or benne Oil

• 1 tbsp Benne seed (for garnish)

Mix all ingredients into a pint mason jar with a secured lid. Shake vigorously until emulsified. Spoon the vinaigrette over the okra leaf “seaweed”, coating well. Top with your favorite chopped herbs like scallions, cilantro, or mint, and serve with a sprinkle of toasted sesame seeds.