Brazilian recipe
Salad with Golf Sauce
This refreshing salad combines steamed vegetables and crab-flavored fish sticks, finished with a classic golf sauce, making it a light and practical option for any meal.
0.0 / 5 by 0 Reviews
Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 crab-flavored fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon juice to taste
100 g green beans
6 cauliflower florets
10 canned asparagus spears
8 crab-flavored fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Drops of lemon juice to taste
Where to find ingredients
Vegetables, canned asparagus, and fish sticks (surimi) can be found in the fresh produce and refrigerated seafood sections of most local supermarkets.
Preparation method
- Thaw the fish sticks and cut them into smaller pieces
- Dice the carrot, green beans, and cauliflower into uniform sizes
- Cook these vegetables by steaming or boiling in water until they are tender while maintaining a firm texture
- Mix the mayonnaise, ketchup, and lemon juice drops in a small bowl until you obtain a homogeneous golf sauce
- Arrange the fish stick pieces in the center of a plate
- Distribute the cooked vegetables and asparagus around the fish sticks
- Serve the salad with the prepared golf sauce on the side
Observations
A versatile recipe that balances the texture of vegetables with the bold flavor of a creamy sauce. Ideal as an appetizer or side dish, it offers a beautiful presentation and is very simple to prepare.
Ratings and comments