Cucumber & Chinese Leaf with Gado-gado Sauce | The Vegan SGado-Gado is a classic Far Eastern sauce that goes beautifully with the crisp freshness of cucumber and Chinese leaf. The combination of hot and cold in this dish is one to savour.
Serves 4 as side salad
Ingredients
1/2 cucumber
4 pieces of Chinese leaf, shredded
2 oz / 55g peanuts, toasted
1 tbsp groundnut oil
1 small onion, chopped
1 clove of garlic, crushed
1/4 pint / 140 ml water or stock
1/2 teaspoon molasses
Squeeze of lemon
Salt
Method
Set equal portions of cucumber and Chinese leaf in four individual bowls.
Grind the peanuts using a food processor or place them in a double plastic bag and crush with a rolling pin.
Over a medium heat, saute onion in the oil until transparent. Add the crushed garlic and water or stock along with the molasses and the peanuts. Bring to the boil and then simmer for 10 to 15 minutes, when the sauce should be nicely thickened.
Remove from heat. Add the lemon juice and salt to taste
Pour gado-gado sauce over the cucumber and Chinese leaf and serve immediately.
