Okra salad with fresh vegetables

Okra must first be marinated in the refrigerator for two to three days. To do this:

- mash the grapes with a pestle into a pulp, drain all the juice;
- peel chili peppers from grains and membranes, finely chop;
- mix juice and chopped pepper;
- wash okra, cut into salad rings;
- pour okra marinade and refrigerate for the required time.

When okra is pickled, you can start preparing a salad for the table:

- cut off the stalk from the leaves of Peking cabbage, tear into medium pieces in a deep dish;
- if the corn is pumped, cut the grains;
- cut carrots into circles;
- cut paprika into slices;
- celery - half rings.

Combine all the chopped parts in one bowl. Okra also goes there.
Add oil and salt to taste. Season with grape juice. Use fresh grape juice for refueling. Although, if you like it, you can also use the marinade in which okra was marinated for salad dressing.

Put the finished salad in a serving dish and serve it to the table! Bon appetit!