Brazilian recipe
Vegetable Salad with Golf Sauce (Salada ao molho golf)
A refreshing salad featuring tender steamed vegetables and surimi, finished with a classic creamy golf sauce for a light and practical dish.
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Ingredients
1 medium carrot
100g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi crab sticks
3 tablespoons light mayonnaise
1/2 tablespoon tomato ketchup
A few drops of lemon juice, to taste
100g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi crab sticks
3 tablespoons light mayonnaise
1/2 tablespoon tomato ketchup
A few drops of lemon juice, to taste
Where to find ingredients
All ingredients can be found in any standard supermarket. For surimi, check the chilled seafood aisle. As a substitute for fresh asparagus, tinned options are widely available in the preserved goods section.
Preparation method
- Thaw the surimi sticks and cut them into smaller pieces.
- Chop the carrot, green beans, and cauliflower into uniform sizes.
- Steam or boil the vegetables until tender yet firm.
- Whisk the mayonnaise, ketchup, and lemon juice in a small bowl until the golf sauce is smooth and homogeneous.
- Arrange the surimi pieces in the centre of a serving plate.
- Distribute the cooked vegetables and asparagus spears around the surimi.
- Serve the salad with the prepared golf sauce on the side.
Observations
This versatile recipe balances the texture of cooked vegetables with the distinct, rich flavour of the golf sauce. It serves perfectly as an elegant starter or a side dish, offering a beautiful presentation combined with a straightforward preparation process.
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