This refreshing okra and mint salad is my lighter take on a dish I tried at a Vietnamese-fusion restaurant. The original used lime and mint beautifully, but I found it overly sweet, so I adjusted the balance and added a few ingredients that work well together. The result is a bright, zesty salad with contrasting textures that feels perfect on a hot summer day.
Okra (also called lady’s fingers) isn’t a typical salad vegetable, but it works here when handled and cooked properly. I prefer okra prepared the way it often is in Indian kitchens—dry, well-spiced, and full of flavor. One key concern with okra is its mucilaginous texture; by using high heat and stirring constantly, you reduce the slime and get a pleasantly firm, slightly crunchy bite.
I generally use a generous amount of fresh mint in this salad, but I slice the leaves rather than leaving them whole so the mint is present without overwhelming every bite. Creamy feta adds a tangy, savory counterpoint that lifts the whole salad, giving it a Mediterranean touch that complements the Vietnamese-inspired dressing and Indian-style spiced okra.
Tips for making this okra mint salad
Okra
Wash whole okra first and dry it thoroughly before cutting. Cutting wet okra releases more of the sticky liquid, so the less moisture the better. Slice the okra into 1/2″ (about 1.25 cm) rings and do not wash after cutting.
Cook the okra on a very hot pan or wok so moisture evaporates quickly. Use a sturdy pan that can sustain high heat rather than a non-stick skillet. Add only a small amount of salt to the okra itself because the dressing (fish sauce) will contribute most of the salty flavor.
Spices help absorb and mask any residual okra juice, so toss the slices with the ground spices while cooking and keep stirring frequently until the okra looks dry and well-coated. Remove from heat and let cool before adding to the salad.
Other vegetables
The salad’s main vegetables are okra, cucumbers (I prefer Persian or other low-seed varieties for crispness), cherry tomatoes for juiciness, and colorful mini peppers for brightness and crunch.
Mint
Mint is an aromatic herb that brightens this salad and offers digestive benefits. If you grow mint at home, you can root a stem in water and pot it—mint spreads quickly, so keep it contained in a pot if you don’t want it to take over the garden. Mint browns quickly after cutting, so slice the leaves and immediately add them to the lime-based dressing to slow oxidation.
Feta cheese
Feta brings a salty, creamy note that pairs beautifully with the citrus-fish sauce dressing and the spiced okra. There are many types and strengths of feta—choose one you enjoy, and adjust any additional salt in the recipe accordingly.
Optional toppings
For extra crunch and a touch of sweetness, sprinkle with fried shallots or crispy fried onions just before serving. These are optional but add a pleasing contrast in texture.
The dressing
The dressing is adapted from the Vietnamese dipping sauce nuoc cham: fresh lime juice, fish sauce, and a bit of brown sugar. Together with chopped mint (and optional jalapeño for heat), the dressing is bright, savory, and slightly sweet. If you avoid monosodium glutamate, check fish sauce labels, as some brands include it.
REFRESHING AND HEALTHY OKRA MINT SALAD
Author: Michelle Sam
A fusion salad that blends Vietnamese, Indian, and Greek flavors into a refreshing summer dish.
Prep Time: 30 mins • Cook Time: 15 mins • Total Time: 45 mins • Serves: 4 • Calories: 235 kcal
Cuisine: Greek, Indian, Vietnamese • Course: Salad
Ingredients
Salad vegetables
- 500 g okra
- 4 Persian cucumbers
- 100 g cherry tomatoes
- 4 mini peppers (yellow, red, orange) for color
- 100 g feta cheese
Okra spice
- 3–4 cloves fresh chopped garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1/2 tbsp ground turmeric
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp onion powder
- 2 tbsp cooking oil
Salad dressing
- 1/4 cup fresh lime juice
- 1/8 cup fish sauce
- 1–2 tbsp brown sugar
- 20 g fresh mint leaves, sliced
- 1/2 jalapeño, sliced (optional)
Instructions
Okra
- Wash whole okra and dry thoroughly. Cut into 1/2″ (1.25 cm) rings and set aside. Do not rinse after cutting.
- Preheat a wok or heavy pan until very hot and add the oil.
- Add chopped garlic and stir until fragrant and lightly caramelized.
- Add the okra and stir to coat with oil.
- Add the ground spices, salt, and pepper. Stir frequently over high heat until the okra appears dry and is well coated with spices.
- Remove from heat and let cool to room temperature before adding to the salad.
Salad dressing
- Squeeze fresh lime juice into a bowl or jar.
- Whisk in the fish sauce and brown sugar until dissolved.
- Slice the mint leaves and immediately add them to the dressing to prevent browning. Add jalapeño if using.
Assemble the salad
- Dice the cucumbers into half-dice and place them in a large bowl.
- Slice mini peppers into rings and halve the cherry tomatoes; add to the bowl.
- Add the cooled spiced okra and toss everything together.
- Pour the dressing over the salad and toss to combine.
- Sprinkle crumbled feta over the top and add optional crispy shallots for crunch.
Nutrition (per serving)
Calories: 235 kcal; Carbohydrates: 25 g; Protein: 8 g; Fat: 13 g; Saturated Fat: 4 g; Sodium: 1015 mg; Fiber: 7 g; Sugar: 9 g; Vitamin A: 2318 IU; Vitamin C: 82 mg; Calcium: 295 mg; Iron: 3 mg.
Tried this recipe? Let me know in the comments how it turned out or if you have any questions or suggestions.