Okra, Asparagus and Cherry Tomato Salad

Ingredients (serves 4):

Non-Oil Dressing:


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


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


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.


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.


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


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