Brazilian recipe
Salad with Molho Golf (Salada ao molho golf)
This refreshing salad blends tender steamed vegetables and crab sticks, topped with a zesty, creamy classic dressing for a light and simple meal.
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Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 imitation crab sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 imitation crab sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
Where to find ingredients
You can find fresh produce and canned asparagus at local island grocery stores or small markets. If imitation crab is unavailable, you can substitute it with cooked shrimp, which pairs excellently with the creamy dressing.
Preparation method
- Thaw the crab sticks and cut them into smaller, bite-sized pieces.
- Dice the carrot, green beans, and cauliflower into uniform sizes.
- Steam or boil the vegetables until tender-crisp, ensuring they retain a firm texture.
- In a small bowl, whisk together the mayonnaise, ketchup, and lemon drops until you achieve a smooth, homogenous pink sauce.
- Arrange the crab stick pieces in the center of a serving platter.
- Tuck the cooked vegetables and asparagus spears neatly around the crab sticks.
- Serve the salad immediately with the prepared sauce on the side or drizzled over the top.
Observations
A versatile recipe that perfectly balances the crunch of fresh vegetables with the bold, tangy flavor of this iconic creamy sauce. It serves beautifully as a starter or a side dish, offering both an appealing presentation and a straightforward preparation method.
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