Roasted okra and cauliflower salad from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • dried apricots
  • cauliflower
  • ground cumin
  • okra
  • oranges
  • dry-roasted cashew nuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lisa Guido on September 26, 2021

    Love this recipe: healthy, unusual, and it’s good for okra slime-squeamish eaters. I sometimes add arugula.

  • hirsheys on March 02, 2017

    I found this to be a tasty and quite healthy salad. I had bigger okra, so they didn't cook enough, even after 14 minutes. That said, this salad is worth making, for sure. Next time I will cook the okra until they are very brown and/or leave them out if I can't find good ones. ETA: I may even prefer this when it's cold. The flavors meld and the spices really come through. I'm so impressed that such a low fat dish packs so much taste.

  • Barb_N on August 12, 2014

    I made only the okra from this recipe after an impulse buy at the market- tiny green and purple okra! The roasting really does control the sliminess factor (calling it mucilage does NOT help). Since I was cooking it alone I also added some coriander and cayenne to the cumin. If I come across cute okra I will make this again.

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