Okra, Asparagus and Cherry Tomato Salad

Ingredients (serves 4):

20 okra
1 bunch asparagus
2 cups hot water for blanching asparagus (208°F)
3 cups hot water (208°F)
1 tsp. salt
10 cherry tomatoes

Non-Oil Dressing:

1 Tbsp. onion, grated
2 Tbsp. apple vinegar
2 tsp. honey
1 Tbsp. reduced sodium soy sauce
1/8 tsp. black pepper

1

Fill Zojirushi water boiler & warmer with water and set temperature to 208°F.

2

Cut stems off from okra. Trim hard ends of asparagus and cut into 3 sections.

3

Keep top third tips of asparagus aside and place remaining sections in a heat resistrant bowl and pour 2 cups of hot water (208°F) over them. Set for 30 seconds and drain.

4

Add okra and asparagus tips to the bowl, sprinkle with salt and pour another 3 cups of hot water over them. Wait 1-2 minutes and drain. Set aside.

5

In a separate small bowl, mix grated onion, apple vinegar, honey, soy sauce and black pepper.

6

Cut cherry tomatoes in half. Place all vegetables on serving plate and pour dressing over them.