Brazilian recipe
Salad with Golf Sauce (Salada ao molho golf)
This refreshing salad blends steamed vegetables and surimi sticks, finished with the classic golf sauce, offering a light and practical meal option.
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Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 preserved asparagus spears
8 surimi (processed fish meat) sticks
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
100 g green beans
6 cauliflower florets
10 preserved asparagus spears
8 surimi (processed fish meat) sticks
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon drops to taste
Where to find ingredients
You can find these ingredients at local supermarkets or vegetable markets. Surimi sticks are often available in the frozen food section of larger grocery stores. As a substitute, high-quality cooked crab or shrimp can replace surimi if unavailable.
Preparation method
- Thaw the surimi sticks and cut them into smaller, bite-sized pieces.
- Chop the carrot, green beans, and cauliflower into uniform sizes.
- Cook the vegetables by steaming or boiling them until tender yet firm, ensuring they retain their texture.
- Whisk the mayonnaise, ketchup, and lemon drops in a small bowl until a homogeneous cream is formed for the golf sauce.
- Arrange the pieces of surimi in the center of a serving dish.
- Distribute the cooked vegetables and the asparagus spears around the fish sticks.
- Serve the salad immediately with the prepared golf sauce on the side.
Observations
A versatile recipe that perfectly balances the texture of fresh vegetables with the bold flavor of a creamy dressing. This dish works beautifully as an appetizer or a light side, providing an elegant presentation and a straightforward preparation process.
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