Riverford Wicked Leeks
Winter salad with gado gado dip recipe image

Print Winter salad with gado gado dip

A simple vegetarian dish of lightly boiled vegetables and a spicy peanut dipping sauce. Vary the veg depending on what you have in your veg box – anything goes in this recipes. This is a complete, healthy and delicious packed lunch or dinner with hard-boiled eggs and/or tofu added for protein.


  • for the dip:
  • 1 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 small onion, finely chopped
  • 50g creamed coconut from a packet, or 200ml coconut milk from a tin
  • 125g crunchy peanut butter
  • 2 tbsp sweet chilli sauce
  • Zest of ½ & juice of 1 lime
  • 1 tbsp soy sauce, more to taste
  • for the salad:
  • 3 carrots, peeled & cut into batons
  • 2-3 Jerusalem artichokes, scrubbed & skins left on, thinly sliced
  • 4 small or 2 large potatoes, boiled whole until tender, cut into wedges
  • 2 medium beetroot, roasted in foil, then peeled & cut into wedges
  • 2 eggs, hardboiled for 10 mins, peeled & cut into wedges
  • A handful of purple sprouting broccoli, blanched for 3 mins, drained, plunged into cold water,then drained again (or use raw/lightly cooked broccoli or cauli)


  1. To make the dip, heat the oil in a pan. Add the onion and fry gently for 8 minutes.
  2. If you’re using creamed coconut, stir it in a small heatproof bowl with 200ml boiling water. Add this to the pan, or 200ml coconut milk, along with the peanut butter, chilli sauce, lime zest and juice and soy.
  3. Add 2 tablespoons water, bring to the boil and simmer for about 5 minutes to thicken. Taste, adding a splash more soy if you like.
  4. Prepare the salad by chopping up all the ingredients. Pile onto a platter and serve with a pot of dip (slightly warmed) in the middle.
want to cook with fresh ingredients? try one of our award winning veg boxes