Brazilian recipe
Seafood Stick Salad with Golf Sauce
This refreshing salad combines cooked vegetables and seafood 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 florets of cauliflower
10 pieces of preserved asparagus
8 processed fish cake sticks (imitation crab)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon juice to taste
100 g green beans
6 florets of cauliflower
10 pieces of preserved asparagus
8 processed fish cake sticks (imitation crab)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon juice to taste
Where to find ingredients
Vegetables, imitation crab sticks, mayonnaise, ketchup, and lemon can be found in the produce, seafood, and condiment aisles of most supermarkets.
Preparation method
- Thaw the fish cake 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 a homogeneous cream is formed for the golf sauce
- Arrange the pieces of fish cake in the center of a serving dish
- Distribute the cooked vegetables and asparagus around the fish cake sticks
- Serve the salad with the prepared golf sauce
Observations
A versatile recipe that balances the texture of vegetables with the distinct flavor of the creamy sauce. Ideal as an appetizer or side dish, it offers a beautiful presentation and is uncomplicated to prepare.
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