Brazilian recipe
Salad with Golf Sauce
This refreshing salad combines cooked vegetables and imitation crab sticks, finished with the classic golf sauce, making it a light and practical meal option.
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Ingredients
1 medium carrot
100 g green beans
6 florets of cauliflower
10 units canned asparagus spears
8 sticks processed fish cake (imitation crab)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
100 g green beans
6 florets of cauliflower
10 units canned asparagus spears
8 sticks processed fish cake (imitation crab)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
Where to find ingredients
Vegetables, imitation crab, mayonnaise, ketchup, and lemon juice can be found in most supermarkets. Canned asparagus spears may be available in the canned goods aisle.
Preparation method
- Defrost the imitation crab sticks and cut them into smaller pieces
- Chop the carrot, green beans, and cauliflower into uniform sizes
- Steam or boil these vegetables until tender but still firm
- In a small bowl, mix the mayonnaise, ketchup, and lemon juice until you get a homogeneous cream for the golf sauce
- Arrange the imitation crab pieces in the center of a serving plate
- Distribute the cooked vegetables and asparagus spears around the imitation crab
- Serve the salad with the prepared golf sauce
Observations
A versatile recipe that balances the texture of the vegetables with the distinctive flavor of the creamy sauce. Ideal as an appetizer or side dish, offering a beautiful presentation and a straightforward preparation.
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