Brazilian recipe
Salad with Golf Sauce
This refreshing salad combines tender cooked vegetables and crab-flavored fish sticks, finished with a classic creamy golf sauce 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 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
You can find fresh vegetables, canned asparagus, and imitation crab sticks in the produce, canned goods, and refrigerated seafood aisles of most local grocery stores.
Preparation method
- Thaw the crab-flavored fish sticks and cut them into smaller pieces
- Dice the carrot, green beans, and cauliflower into uniform sizes
- Steam or boil these vegetables until they are tender but still retain a firm texture
- Mix the mayonnaise, ketchup, and lemon juice in a small bowl until the golf sauce is smooth
- Arrange the pieces of fish sticks in the center of a serving platter
- Distribute the cooked vegetables and the 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 cooked vegetables with the bold flavor of a creamy sauce. Perfect as a starter or a side dish, it offers a beautiful presentation and is very straightforward to prepare.
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