CookEat Recipe
Cucumber and Cabbage Sauce with Soy
Gently softened cucumber is blended with raw cabbage and chives into a light sauce. Soy sauce adds savouriness, while lemon juice and red wine vinegar give it a sharp finish.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending.
Step 2
Peel the cucumber, remove very large seeds and dice the flesh. Remove damaged cabbage leaves and the hard core; shred the leaves finely. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Wash, dry and finely chop chives; discard coarse stems.
Step 3
Warm the diced cucumber with half the olive oil in a nonstick pan over medium-low heat for 5–7 minutes, stirring until tender.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared cucumber, cabbage, chives, soy sauce, red wine vinegar, lemon juice in a blender with the remaining half of the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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