Brazilian recipe
Salad with Golf Sauce (Salada ao molho golf)
This refreshing salad combines steamed vegetables and surimi sticks, finished with classic golf sauce for a light and practical meal option.
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Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 surimi sticks (imitation crab meat)
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 surimi sticks (imitation crab meat)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
A few drops of lemon juice to taste
Where to find ingredients
Fresh produce and canned goods are available at local supermarkets and food markets. Surimi can be found in the frozen seafood section. As a substitute for surimi, cooked shrimp or flaked white fish may be used if preferred.
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 these vegetables by steaming or boiling until tender, while keeping them firm.
- Whisk the mayonnaise, ketchup, and lemon drops in a small bowl until you achieve a smooth, consistent golf sauce.
- Arrange the surimi pieces in the center of a serving platter.
- Distribute the cooked vegetables and asparagus around the fish sticks.
- Serve the salad immediately with the prepared golf sauce on the side or drizzled over.
Observations
A versatile recipe that balances the texture of garden vegetables with the distinct, creamy flavor of golf sauce. It serves perfectly as a starter or a side dish, offering both an attractive presentation and an uncomplicated preparation process.
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