Brazilian recipe
Salada ao molho golf: A Quick and Creamy Classic
This refreshing salad pairs tender steamed vegetables with surimi sticks, tied together by a classic creamy golf sauce. It's a light, simple, and crowd-pleasing dish.
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Ingredients
1 medium carrot
100g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks (crab-style fish sticks)
3 tablespoons light mayonnaise
1/2 tablespoon tomato ketchup
A few drops of lemon juice
100g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks (crab-style fish sticks)
3 tablespoons light mayonnaise
1/2 tablespoon tomato ketchup
A few drops of lemon juice
Where to find ingredients
You can find most of these ingredients in the refrigerated or frozen produce aisles of your local supermarket. Surimi sticks are commonly found in the seafood section or near the smoked salmon. If fresh asparagus is out of season or unavailable, canned asparagus works perfectly as a pantry staple found in the canned vegetable aisle. For the best result, use a high-quality light mayonnaise and a standard tomato ketchup available at any grocery store.
Preparation method
- Thaw the surimi sticks completely and slice them into bite-sized pieces
- Chop the carrot, green beans, and cauliflower into uniform, manageable pieces
- Steam or boil the vegetables until they are tender yet retain a pleasant, firm bite
- Whisk the mayonnaise, ketchup, and lemon juice in a small bowl until you have a smooth, well-combined sauce
- Arrange the pieces of surimi in the center of your serving plate
- Artfully arrange the steamed vegetables and asparagus spears around the surimi
- Drizzle the prepared golf sauce over the top or serve it on the side
Observations
A versatile dish that perfectly balances the crisp texture of fresh vegetables with the tangy, rich profile of our classic golf sauce. It makes for an elegant starter or a light side, offering a beautiful presentation with minimal effort.
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