CookEat Recipe
Cabbage and Cucumber Yogurt Sauce with Lime
A cool, pale green sauce made with tender cabbage, squeezed cucumber, thick yogurt and lime. Makes about 450 g, eight small sauce portions.
Method
Steps
Step 1
Allow 20 minutes preparation, 10 minutes cooking, 20 minutes cooling and 30 minutes chilling. Remove the cabbage core and weigh 180 g pale inner leaves; slice finely. Peel and thinly slice the 10 g shallot. Bring 1000 ml of the listed water to the boil, add both vegetables and simmer for 8–10 minutes, until completely soft.
Step 2
Drain thoroughly, discarding the cooking water. Spread the vegetables on a clean tray and cool for 20 minutes. Squeeze firmly in a clean cloth to remove free water. The remaining 15 ml of the listed water is reserved for blending.
Step 3
Weigh 100 g peeled, deseeded cucumber. Grate it and squeeze firmly in another clean cloth. Peel and deseed the tomato, weigh 30 g flesh and blot dry. Wash and finely chop the cilantro leaves and tender stems; squeeze and strain 20 g lime juice.
Step 4
Blend the cabbage, shallot, cucumber, tomato, cilantro, lime juice, vinegar, oil and 15 ml measured water with 50 g of the thick plain strained yogurt until as smooth as possible. Scrape down the blender as needed.
Step 5
Fold the purée into the remaining 150 g yogurt. Chill, covered, at 4°C or below for 30 minutes. The sauce should hold a shallow spoon groove, with no pool of liquid; stir before serving. Divide the estimated 450 g yield into eight portions. Refrigerate leftovers at 4°C or below within 2 hours of cooking and use within 2 days.
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